Spaghetti Limone Parmeggiano Food

SPAGHETTI LIMONE PARMEGGIANO

Spaghetti Limone Parmeggiano image

Provided by Gwyneth Paltrow

Categories Pasta Vegetarian Quick & Easy Graduation Father's Day Dinner Blue Cheese Parmesan Lemon Potluck Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 8

Ingredients

3/4 pound (3/4 box) spaghetti
Coarse salt
1 lemon
1 1/2 cups finely grated fresh Parmesan cheese
1/2 teaspoon freshly ground black pepper
2 1/2 tablespoons extra virgin olive oil
3-5 tablespoons of pasta water, to thin
Handful fresh basil leaves (from 4 leafy stems)

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.

SALSA DI PARMIGIANO

Salsa Di Parmigiano image

This stuff is addicting!! I serve salsa with broken pieces of bread or crackers. You may toss it with pasta or put on a salad, the possibilities are endless. I'm often asked to make it for parties because most people just adore this dip. -ADDED: I just recently discovered that this is Michael Chiarello's recipe & here all this time I thought my mother in law was a genius for coming up with this wonderful recipe.

Provided by Jessica

Categories Sauces

Time 45m

Yield 2-3 cups

Number Of Ingredients 8

Ingredients

8 ounces parmesan cheese, broken into 1 inch chunks
8 ounces asiago cheese, broken into 1 inch chunks
1 tablespoon garlic, chopped
1 tablespoon fresh ground black pepper
2 tablespoons chopped basil
2 tablespoons chopped scallions
1 tablespoon red pepper flakes
1 1/2 cups extra virgin olive oil

Steps:

Place all ingredients except olive oil into the bowl of a food processor.
Pulse for 10 seconds while adding olive oil.
Scrape sides and pulse for another 10-15 seconds until cheese is chopped into small granules.
Transfer mixture into a sealed container and refrigerate for up to one week.
*** Bring to room temperature before serving.

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