I love, love, love lemons. They really do taste like sunshine.
I was introduced to this dish by my friend Ginger Brokaw on Saturday night at a trendy little place in the East Village called Supper, and it was well worth the wait (they don’t take reservations). It is one of my very favorite pasta dishes.
I experimented at home, and think I got pretty close with the recipe But, it was missing something. My Roman friend, Barbara Roppo, was visiting and she said it was missing butter, her mother always uses a little butter. I didn't believe her. Butter? Not just olive oil? Well, she was right. It was missing butter. Who knew?
Pasta Al Limone is a burst of summer in every mouthful. Served in small quantities it can be an extraordinary first course, or in larger quantities it is a delicious (an unforgettable) main course. Very different.
This is great served with a spinach or arugula, orange (clementine) and pineapple salad with a lemon/balsamic vinaigrette.