Thursday, June 7, 2012

Lemon garlic pasta

This month will be garlic month, when at least one meal of every day will include garlic. Why garlic? Because it's stinky and bulbous and healing and versatile and essential and yummy and scares the vampires away. Let's all welcome our friendly garlic for this month!

The first dish to welcome the month of garlic will involve lemons and other goodies like pine nuts and peas. This was inspired by a lemon dill smoked salmon linguine made many years ago (from The Big Book of Pasta published by Parragon Books).

2 large cloves of elephant garlic, chopped (roughly 2 tbsp)
Olive oil
1/4 cup bread crumbs
1 cup peas
1/4 cup pine nuts
1/2 cup chopped Italian parsley

1/2 cup grated Parmasan or Romano cheese
Zest of 2 lemons

About 3 cups of cooked globular shaped pasta that can capture the garlic bits and the peas and pine nuts.

Juice of 1 lemon
Salt and pepper to taste

Heat olive oil in skillet and fry up the garlic until they just begin to brown, then mix in bread crumbs, peas, pine nuts, and parsley until heated through. Add cheese and lemon zest.

Take off heat and stir in cooked pasta. Pour lemon juice over and season with salt/pepper to your liking. Buon appetito!

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