Because spring is a state of mind: lemon tagliatelle

Lemon tagliatelle2 Servings

That’s it! I can’t take it anymore and I’m officially putting the word “end” to this long, freezing winter. I hate winters. I know… I should not say the “H” word but here I’m saying it loud and clear!

Five long months of total hibernation, of postponing projects, of being cold all the time, of stopping buying shoes because I didn’t feel like going anywhere (well, actually Stefano and our bank account were very happy about that! 🙂 ), of just wanting to spend time under the warmth of the covers hoping that the next day would bring along milder temperatures… That’s how I have been feeling during the past months and that’s why I’m saying: enough!

I consider this dish my personal propitiatory dance to spring.  Lemons need lots of sunshine and warm weather to ripen. They remind me of my childhood summers spent at my grandparents’ beachhouse in Sicily where the heat was so suffocating that we used to spend the entire day on the beach eating nothing else but lemon granite and gelato.

I’m offering this dish to the gods, hoping that they will answer my prayers and send us the spring goddess. 😉

After all, it’s just a matter of believing in it. 😉

Ingredients:

1 lemon
3 Tbsp, butter
3/4 cup, heavy cream
7/8 oz, tagliatelle (or linguine), preferably fresh
2/3 Tbsp, grated Parmigiano cheese
6/7 parsley leaves, chopped
white ground pepper
salt

Lemon tagliatelleDirections:

Put a large pot of salted water on the stove to boil.

While the water is warming up, wash the lemon under running water and dry it. Zest the lemon and place the zest into a non-stick medium pot.

Squeeze the lemon and put the juice aside.

Add the butter to the zest and cook on a very low heat until the butter is completely melted (make sure not to burn the butter 🙂 ).

Add the heavy cream and after a few minutes pour the lemon juice. Keep cooking on a very low heat, stirring occasionally.

In the meantime, when the water comes to a boil, cook the tagliatelle stirring occasionally and drain them a couple of minutes before they are al dente. Put the tagliatelle into the pot where you have been warming the lemon sauce and toss to coat. Add 2 Tbsp of Parmigiano cheese and toss to coat. If the sauce is too thin, add more Parmigiano (not too much though otherwise the sauce will dry) and keep tossing, on a very low heat, until the sauce thickens.

Put the tagliatelle into the serving plates, dust the top of each plate with some Parmigiano cheese and white pepper and garnish the plate with some parsley.

May the spring be with you! 🙂

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0 thoughts on “Because spring is a state of mind: lemon tagliatelle

  1. Dina

    We’re with you on this one, Francesca! And we L❤️VE anything with limone, cooking, sauna, body cream – how lovely! We were extremely lucky with a sunshine day on the beach yesterday, a day in spring most promising that the summer will come eventually. You sure had a hard bit of winter this time, we cross our fingers that you will only feel warm from now on!
    Big hug
    Dina xo

  2. ChgoJohn

    I am with you, Francesca!! I have started Spring no matter what is happening outdoors. Yesterday and today I started working in the flower gardens. No, I’ve not planted anything but I’m getting things ready. This pasta, with its lemony flavor and a bit of lemon zest for garnish, is perfect for chasing away the Winter blues. I think I’ll prepare it and wear shorts and a tank top while I enjoy it. 🙂

  3. Liz

    The presentation of the tagliatelle flocks fabulous. How did you achieve that? The photos look beautiful too and the meal sounds delicious! Thanks for sharing. I’ve also put the word “end” but it’s not ending!!!

      1. Francesca Post author

        Thank you, Liz! Actually, it is quite easy. You need a fork and a spoon. Pick up the fork and twirl some tagliatelle (the quantity depends of how big you want your composition to be). Pick up the spoon and put the fork (with the tagliatelle on it) on the spoon and twirl the fork around until all the tagliatelle stick to the fork. Holding the fork and the spoon, delicately drop the tagliatelle from the top on the serving plate in you want your composition to stand or slide the fork out of the tagliatelle sideways. Hope this helps. 🙂

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  5. laurasmess

    This is beautiful Francesca! So elegantly plated. I can imagine that the lemon cream would be such a beautiful flavour against the delicate pasta and fresh parsley. Yum! I am definitely going to give this a go very soon. Hope that you get some proper warmth and sunshine very soon xx

  6. Heather @ Sweet Precision

    I couldn’t agree with you more Francesca! It’s time for this long and drawn out winter to come to an end! We have freezing rain and snow in the forecast for tomorrow and I want to shout “enough” just like you! Lemons also make me think of warmer months and it sounds like they add a fun citrus twist to your mouthwatering pasta dish!

    1. Francesca Post author

      I don’t know how you can survive. Maybe it is because you grew up in Minnesota. Crazy freezing cold down there!!! I met an architect that builds underground houses there.
      Thank you for you comment and have a great weekend, Heather!

  7. Just Add Attitude

    Hi Francesca, I hope the Gods switch on the sun and the heat. And so they should having received such a glorious offering. I love the look and the sound of this dish #mouthwatering.

    May the spring be with you too. 😉
    Bx

  8. StefanGourmet

    Hi Francesca, what a nice idea! Beautifully photographed, as well.
    I agree with you it is great that it is finally spring.
    This is also nice with some fish (e.g. sole) cut into strips added to the sauce.

    1. Francesca Post author

      Thank you, Stefan! Great idea that will make the “fish-lover eaters” very happy. Go for it! Adapt the recipe the way you like and add some fish. I look forward to reading your post about it! 🙂

  9. lapetitecasserole

    I’m dancing and celebrate with you…. (hoping that this can be really the end of this horrible winter).
    Your tagliatelle should be really proud to be nominated in dish dish! beautiful pictures, you’ve caught the best light ever!

    1. Francesca Post author

      Thank you so much, Suzanne! Sunshine on a plate! What a fantastic definition! Mind if I use it? 🙂
      Yes, I think Stefano outdid himself. He did a wonderful job.