PASTA LEMONTINI

With only two prized Meyer Lemons from the tree this year I had to maximize for the best use…first notion was what a great martini! And I do love my martini’s. But that uses only the rind. I had clipped a recipe for a pasta dish with Meyer Lemons and that would utilize the rest of my treasured crop. The final product became basically a Cacio e Pepe with lemon. Quite a zesty creation. You might just want to add this one to your repertoire!

1 pound pasta (linguini, bucatini, your best favorite, I use Italian bronze cut)
3 tablespoons extra virgin olive oil
4-6 garlic cloves, minced
1 teaspoon pepper, freshly ground
2 tablespoons Vermouth
Vodka, dash of (for the sport of it)
1 Meyer lemon, zest of and juice of
3 tablespoons butter, cut in 3 pieces
1 cup Pecorino Romano cheese, grated
Salt to taste
Parmesan cheese, grated over top
Italian Parsley, chopped as garnish

Cook pasta in a large pot of boiling salted water for about 8 plus minutes, testing as you go for an al dente texture.

In a large skillet or dutch oven, heat the olive oil over medium. Sauté the garlic until slightly translucent. Grind pepper and heat. Then add the vermouth and vodka to somewhat deglaze the pan then adding the lemon zest and juice. Whisk in butter and Pecorino Romano cheese as the sauce becomes creamy. Taste for salt.

Transfer cooked pasta to the sauce tossing with tongs to coat. Add pasta water to desired consistency. The starch from the pasta water will continue to thicken the sauce.

Plate in pasta bowls and garnish with parmesan cheese and parsley. Serves 4.