Pairing lemon with pasta is simply good, because it lightens up what could possibly be a really heavy dish. Whereas the Northern Italian rendition makes use of a mixture of cream and lemon juice, this pasta is coated in a silky butter sauce made with lemon zest in addition to juice—it’s a vivid, clean-flavored, lemony dish. Serve this in winter, when candy, thin-skinned Meyer lemons can be found and also you begin craving a comforting but sunny-tasting dish like this. However don’t sweat it when you don’t have Meyer lemons; common lemon sweetened with a squeeze of tangerine works fantastically of their place. We add a drizzle of olive oil—ideally a light-weight, fragrant Ligurian oil—simply earlier than serving in order that the perfume of the warmed oil melds with the sauce. Our children beg for this: When she was solely two years outdated, Prue used to shout, “Extra lemon!”
