As summer nears and the mercury starts climbing, there's something so alluring about the refreshing burst of flavor that lemon adds to pasta – or pretty much any dish for that matter.
Lemon's bitter, acidic aftertaste contrasts nicely with dozens of sweet and savory ingredients. Just a sprinkling of grated lemon zest adds that unmistakable, citrusy perfume while also cleansing the palate.
Fresh lemon juice enhances several pasta dishes, from squeezing it into an herb pesto or delicate Parmigiano cream. The secret is not getting too heavy-handed – if the lemon flavor is too strong, it risks overpowering the other ingredients.
Combined with fatty and oily ingredients, lemon can lighten and/or enhance the flavors of any dish. Consequently, it complements aged Pecorino, fried and battered vegetables, and fresh cheese such as burrata.
Here are some of our ideas for adding a gentle burst of citrus to your next meal.
Paccheri with cherry tomatoes and burrata cheese
Make a sauce from cherry tomatoes, onions, and lots of fresh basil, and add it to some al dente paccheri. Top each serving with some burrata cheese and sprinkle with lemon zest. Add a drop of balsamic vinegar to the cherry tomato sauce for an extra touch.
Pasta with lemon
The secret to getting this simple pasta dish right is the amount of lemon. For every 8 oz. of pasta, you’ll need a lemon large enough to use both the rind and the juice. It's usually prepared with fresh pasta such as tagliolini or tagliatelle. If you prefer dry pasta, go for bavette or linguine.
When the pasta boils, sauté a knob of butter, the grated lemon zest and lemon juice over medium heat. Once the sauce reduces, add the freshly drained pasta with a little cooking water and mix it with Pecorino or Parmigiano Reggiano. You can also opt for no cheese and add a little fresh cream instead. To further boost the flavor, grate some bottarga over the top before serving.
Lemon pesto
This quick and easy pesto recipe works well with all kinds of pasta as well as with fish or diced veggies – think linguine with lemon pesto and pan-fried scampi or rigatoni with lemon pesto and mint-flavored zucchini. Just blend the rind of a lemon with 4 oz. almonds, ½ garlic clove, a handful of Parmigiano, and some extra-virgin olive oil.