Rigatoni Pasta With Lemon Chile Pesto And Grated Egg Food
RIGATONI PASTA WITH LEMON-CHILE PESTO AND GRATED EGG RECIPE
The secret to this silky, lemony sauce is not to be afraid of using lots of butter.
Provided by Dawn Perry
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
- Meanwhile, finely grate egg yolks on the small holes of a box grater and set aside.
- Heat 6 tablespoons butter in a large skillet over medium-high. Add both kinds of lemon zest and juice and red pepper flakes, swirling pan to incorporate. Add pasta and 1 cup pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes. Taste and season with salt and pepper.
- Add Pecorino and remaining 2 tablespoons butter to pasta and toss until melted. Serve pasta topped with reserved grated egg yolks.
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RIGATONI WITH LEMON-CHILE PESTO AND GRATED EGG
2015-02-18 Drain pasta, reserving 1 ½ cups pasta cooking liquid. Meanwhile, finely grate egg yolks on the small holes of a box grater andset aside. Heat six …
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Cuisine ItalianCategory EntréesAuthor NBC Universal
From today.com
Cuisine ItalianCategory EntréesAuthor NBC Universal
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1 ½ cups pasta cooking liquid.
- Heat six tablespoons of butter in a large skillet over medium-high. Add lemon zest and juice and red pepper flakes, swirling pan to incorporate. Add pasta and one cup pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and coats pasta, about five minutes. Taste and season with salt and pepper.
- Add pecorino and remaining butter to pasta and toss until melted. Serve pasta topped with reserved grated egg yolks.
RIGATONI WITH LEMON-CHILE PESTO AND GRATED EGG
Drain pasta, reserving 1½ cups pasta cooking liquid. Meanwhile, finely grate egg yolks on the small holes of a box grater and set aside. Heat 6 Tbsp. butter in a large skillet over medium-high.
From thechefhouse.co.uk
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RIGATONI WITH LEMON-CHILE PESTO & GRATED EGG RECIPE
2015-04-01 Step 3. Heat 6 Tbsp. butter in a large skillet over medium-high. Add both kinds of lemon zest and juice and red pepper flakes, swirling pan to incorporate. Add pasta and 1 cup …
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- Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
- Heat 6 Tbsp. butter in a large skillet over medium-high. Add both kinds of lemon zest and juice and red pepper flakes, swirling pan to incorporate. Add pasta and 1 cup pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes. Taste and season with salt and pepper.
- Add Pecorino and remaining 2 Tbsp. butter to pasta and toss until melted. Serve pasta topped with reserved grated egg yolks.
RIGATONI WITH LEMON-CHILE PESTO AND GRATED EGG - PINTEREST.CA
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From pinterest.ca
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RIGATONI WITH LEMON-CHILE PESTO AND GRATED EGG
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RIGATONI WITH LEMON-CHILE PESTO & GRATED EGG RECIPE
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A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
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From pinterest.co.uk
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RIGATONI WITH LEMON-CHILE PESTO & GRATED EGG RECIPE
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