Lemondrop Pasta Sauce Food

SPAGHETTI LIMONE PARMEGGIANO

Steps:

• Boil the spaghetti in salted boiling water, according to the package directions.
• Meanwhile, using a Microplane, grate the zest from the lemon into a large mixing bowl. Cut the lemon in half and squeeze the juice into the bowl (I like to use the grater as a strainer-one less thing to clean). Add the 1 1/2 cups Parmesan, pepper, and a pinch of salt, and mix in the olive oil to form a wet paste.
• When the spaghetti is perfectly cooked, add 2 or 3 tablespoons of the cooking water to the lemon and cheese mixture. Add the spaghetti to the bowl and toss thoroughly, adding another tablespoon or 2 of pasta water if necessary so that the sauce coats each strand. Roughly tear in the basil leaves.
• Serve each portion with a sprinkle of coarse salt, a fresh grind of black pepper, and a few gratings of extra Parmesan.

LINGUINE WITH LEMON SAUCE

Steps:

• Bring a pot of salted water to boil.
• Heat the butter in a skillet and add the lemon zest.
• Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
• Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.

LEMON PASTA SAUCE

Steps:

• In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce; serve.

LEMONDROP PASTA SAUCE

Steps:

• Heat the oil in a large saucepan and then brown the garlic & capsicum until fragrant.
• Add everything up to the thyme and bring to a boil.
• Lower heat and simmer for 30 minutes, stirring occasionally.
• Add the herbs and simmer for another 5 minutes.
• Add the mixture to a food processor and blitz for 30 seconds.
• Add the cheese and blitz for another 30 seconds.
• *To Serve - Pour over or stir through chicken or prawn on shell pasta.
• *To Store - pour into 400g jars, let cool and then freeze (put lids on loosely until frozen and then tighten).

LEMON DROP

Steps:

• Put 1 martini glass in the fridge to chill. Mix the white caster sugar with the finely grated zest of the lemon, and set aside.
• Pour the vodka into a cocktail shaker and add the triple sec, lemon juice and a handful of ice. Shake really well until the outside of the shaker feels cold.
• Dip the rim of the chilled glass in water, shake off the excess then dip into the sugar and lemon zest mix.
• Strain the contents of the shaker into your prepared glass and enjoy.

LEMON DROP

Steps:

• In a mixing glass, combine lemon juice, vodka and sugar. Stir until dissolved, then pour into glasses filled with ice. Garnish with a lemon slice and sprig of mint.