creamy lemon pappardelle

March 27, 2013 § Leave a comment

LemonPasta-1

We didn’t have cable growing up. Aka no real food shows and definitely no Food Network. So it’s curious to me why my family fell in love with Giada, but we did. We have a bunch of her cookbooks, my favorite being Everyday Italian. And we cooked her recipes regularly. It probably had something to do with our love for pasta, or maybe my mom’s love that pasta pleased everyone at the table. Giada’s primavera and lemon pasta became staples in our house and I still make them regularly now, six years later. Her lemon pasta was the inspiration for my recipe this week.

LemonPasta-2

I had some leftover crème fraîche in the house that I wanted to incorporate into the lemon pasta idea. The result was that same fresh lemon punch with an indulgent creaminess. You can use any pasta in this recipe but I find sometimes a change up in noodles can make the same old recipe feel different. The pappardelle made it feel a lot more gourmet than a simple weeknight meal.

Serves 2
6 oz. pappardelle (or any pasta for that matter)
1 teaspoon olive oil
1 shallot, chopped
1 garlic clove, minced
1/3 cup crème fraîche
1 lemon, juice and zest
1/4 cup grated parmesan
1 teaspoon lemon pepper
1/4 cup fresh basil, thinly sliced
2 teaspoons fresh thyme

Boil water for pasta and cook according to package. Reserve just a touch of the pasta water. While the pasta is cooking heat a small sauce pan over medium heat. Sauté olive oil and shallot for 2-3 minutes. Add garlic and sauté for another 2 minutes. Remove from heat.

In a small bowl whisk together crème fraîche, lemon juice, lemon zest, parmesan, lemon pepper, basil and thyme.

Combine everything together: pasta, cream sauce and garlic. Mix until combined. If the pasta gets too sticky, add a bit of the reserved pasta water.

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