Meyer Lemon Pasta

I absolutely adore meyer lemons. I have been busy this meyer lemon season, so have been getting by on meyer lemonade. I did manage to make this simple pasta dish inspired by a dish I had at The Mark Restaurant. So, so yummy and simple. Because of the simplicity of this dish, the quality of the cheese and the pasta you use really matters. I am obsessed with Cipriani's dried pastas. They are super thin and tasty. Perfect for this dish. I have only been able to find them at Citarella but you can order them on Amazon too! A thicker pasta really calls for a more substantial sauce, so I would skip this recipe if you can't find a thin egg pasta.

Here's what you'll need:

1 8oz package of Cipriani Tagliarelle (or other very thin flat egg pasta)

2 meyer lemons, zested then juiced

1/4 c finely grated aged parmigiano-reggiano cheese, plus more for topping

1/2 c heavy cream

salt

freshly ground pepper

First boil salted water for your pasta. Heat the lemon juice and half of the zest in a saute pan over medium heat. Let the juice reduce by about half, season to taste with salt and fresh pepper. Add cream and reduce heat to simmer, stirring occasionally for about 3 minutes. Cook the pasta according to directions. Remove saute pan from heat and add pasta, stirring to coat with sauce. Add grated cheese and stir to combine. Transfer pasta to a serving dish and top generously with more grated cheese, freshly ground pepper, and remaining lemon zest. Serve alone or with a simple green salad.

Enjoy!