Pasta Recipes: Pasta with Lemon and Sage
Posted on Apr 18, 2009 08:42:23 AM
Typical case of taking one of the pasta recipes from a magazine, ending up doing a different thing that works, partly because you don’t have all the exact ingredients, partly because you feel that the original recipe could be much better with some change.
Pasta recipe for four people:
- 320-350g (11-12 oz) fusilli pasta
- zest of one lemon
- 10 leaves of sage
- 20g (1 ½ tbsp) butter
- 5 tablespoons of breadcrumbs
- 2 tablespoons of ricotta cheese
While pasta is cooking following the packet instructions, and this post on how to cook pasta, melt the butter in a frying pan and add the breadcrumbs and 5 torn leaves of sage. You’re not frying, just make sure everything is coated in butter.Take off the heat and put aside.
Peel one lemon and cut half of the zest into small pieces, the other half into sticks.
When the fusilli are ready, drain them, but keep some of the cooking water. Put the frying pan with the bread and sage mix back on the heat, and pour the pasta, a little bit of cooking water, the lemon zest pieces and the ricotta cheese.
Stir for 1-2 minutes and serve. Decorate the pasta with the lemon zest sticks and the remaining sage leaves.
Make sure you only peel the yellow part of the lemon zest, which is really thin and gives the lemon flavour. The white part right underneath it is has a bitter taste and could spoil the pasta sauce.
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