Lemon and Lovage Pasta
This pasta is so simple but oh so delicious, and really sings when lemons are ripe and in season. I was inspired to make it after I read a post by another cook Mimi Thorisson about a lemon pasta that she once had, it really captured my imagination and taste buds. I’ve just been waiting for the perfect lemons…
I’ve used two varieties here which I found at my local farmer’s market: a thinner skinned very juicy one (which is excellent for preserving so save the skin!) and the more traditional harder skinned variety which provides wonderful zest.
The quantities are not exact as I made this one by pure instinct and I every lemon varies in its juiciness and acidity, so I encourage you to loosely follow the recipe, taste as you go and refer to my instagram reel to see quantities if you wish. I encourage you to use the best local and seasonal ingredients that you can find, the rest is quick and easy
I have used lovage in this recipe which is abundant in our garden, but you can sub these leaves for parsley.
Enjoy on a lovely sunny day with your favourite crisp wine.
INGREDIENTS:
Good glug olive oil
Generous knob of butter
Zest of 1 lemon
Juice of 1-2 lemons
Big dollop of creme fraiche
Handful finely chopped lovage or parsley
Handful finely chopped mint
1/4 garlic grated
Salt & pepper
Parmesan or pecorino
300g fresh pasta
METHOD:
Add olive oil and butter to a large pan and melt on medium to high heat. Then add the lemon zest and give it a stir for a minute or so.
Next, squeeze in the juice of 1 or 2 lemons and add a generous dollop of creme fraiche. Stir until it makes a beautiful pale yellow sauce. Taste and if too acidic, add more creme fraiche.
Pop in the lovage/parsley and mint, grate a little bit of garlic, give it a stir, then turn the heat to low. Season with salt and pepper.
Place the fresh pasta into salted boiling water and cook around 2 minutes until al dente.
Turn the heat off the sauce. Using tongs, transfer the pasta straight into the sauce, encouraging drips of the starchy cooking water as this helps to thicken the sauce. Toss gently until coated.
Grate parmesan or pecorino over the pasta generously, and gently toss to coat.
Serve onto plates and sprinkle again with cheese and extra lovage/parsley.
Enjoy straight away. Fresh pasta waits for no one!
Notes:
Lemons are the key to this dish - get the best ones you can.
Lovage leaves can be easily subbed for parsley. If you do have it though, use the leaves in this recipe and then save the lovage stalks for a recipe that needs celery.