Capellini with Lemon
“Capellini al limone”
Simplicity and quality of ingredients is key in Italian cuisine. This elegant yet easy pasta toss combines few ingredients but has wonderful flavour. Although Limone is also a city in Northern Italy, the inspiration of this dish is actually the coastal Almafi region, where lemon groves are abundant. Serve this side-dish pasta with grilled seafood, roast chicken or pork for a delicious entrée.
Preparation Time:
5
min
Cooking Time:
6
min
Servings:
8
Ingredients
1 lb (454 g)
Giovanni Panzani Capellini #1
1
lemon
1
clove garlic, minced
1/3 cup (75 mL)
extra virgin olive oil
1 cup (250 mL)
chopped fresh parsley leaves
1 cup (250 mL)
finely grated Parmigiano-Reggiano cheese
1/2 tsp (2 mL)
each salt and freshly ground pepper (approx.)
Method
  1. Prepare the capellini according to package directions. Meanwhile, grate the lemon finely and place the zest in a large bowl. Juice enough of the zested lemon to measure 1/4 cup (50 mL); add to the bowl along with the garlic. Whisk in the olive oil.
  2. Add the hot, drained capellini and parsley to the bowl; toss to coat. Add the cheese and toss to combine. Season with salt and pepper to taste.
Tips
Use a good quality extra virgin olive oil for the best flavour.
Ingredient Notes
Lemons: Groves of lemons stud the Amalfi and Sorrento Peninsula and are a popular ingredient used to flavour seafood dishes, pastas, risottos, cakes and of course, the classic liqueur, lemoncello! The key to adding flavour with lemon is to use both the zest and the juice. A microplane grater is a terrific tool to grate only the fragrant zest of the lemon and not the bitter, white pith sits on top of the flesh.
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Capellini with Lemon

“Capellini al limone”



Preparation time: 5
Cooking time: 6
Servings: 8


Ingredients

1 lb (454 g)
Giovanni Panzani Capellini #1
1
lemon
1
clove garlic, minced
1/3 cup (75 mL)
extra virgin olive oil
1 cup (250 mL)
chopped fresh parsley leaves
1 cup (250 mL)
finely grated Parmigiano-Reggiano cheese
1/2 tsp (2 mL)
each salt and freshly ground pepper (approx.)



Method

  1. Prepare the capellini according to package directions. Meanwhile, grate the lemon finely and place the zest in a large bowl. Juice enough of the zested lemon to measure 1/4 cup (50 mL); add to the bowl along with the garlic. Whisk in the olive oil.
  2. Add the hot, drained capellini and parsley to the bowl; toss to coat. Add the cheese and toss to combine. Season with salt and pepper to taste.

Tips

Use a good quality extra virgin olive oil for the best flavour.

Ingredient Notes:

Lemons: Groves of lemons stud the Amalfi and Sorrento Peninsula and are a popular ingredient used to flavour seafood dishes, pastas, risottos, cakes and of course, the classic liqueur, lemoncello! The key to adding flavour with lemon is to use both the zest and the juice. A microplane grater is a terrific tool to grate only the fragrant zest of the lemon and not the bitter, white pith sits on top of the flesh.