Spaghetti Limone Parmeggiano Food
SPAGHETTI LIMONE PARMEGGIANO
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
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
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
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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