Lemon Pasta

Absolutely delicious, simple, lemony pasta.

Lemon Pasta

adapted from Love & Lemons

Ingredients:

8 oz spaghetti

1.5 oz grated Parmesan (about 1/2 cup) + more for garnish*

4 Tbs butter

2 Tbs lemon zest + more for garnish*

1 Tbs lemon juice  (or more, to taste)

2 cloves garlic, minced

salt & pepper to taste

basil or parsley, minced to garnish*

*garnish is optional

Instructions:

1. Boil pasta until al dente, reserving 1 cup of pasta water

2. In a large skillet, melt the butter on medium-high heat, until foamy.

3. Turn heat to medium-low, and saute garlic and lemon zest, stirring frequently for 2 minutes until fragrant.

4. Add pasta and 1/2 cup of the reserved pasta water to the skillet. Stir well until a sauce starts to form.

5. Add 1/2 of the Parmesan, and toss well until completely incorporated and sauce starts to thicken.

6. Add lemon juice and remaining Parmesan and toss until sauce is silky smooth. Add more pasta water as needed to get desired texture.

7. Salt and pepper the pasta to taste. Plate, garnish, and enjoy!

Chermoula Sauce

This is the Middle-Eastern version of Chimichurri sauce, major changes being half & half parsley/cilantro instead of just parsley as well as some additional Middle-Eastern spices. Also, the red wine vinegar is swapped for fresh lemon juice and zest.

This also differs from Chimichurri sauce in that it is run through the food processor. So, while the sauce should remain textured, it is more of a finishing sauce than a braising & finishing sauce.

Chermoula Sauce

adapted from The Mediterranean Dish

Ingredients:

1 bunch parsley (1 cup chopped)

1 bunch cilantro (1 cup chopped)

1 lemon, juice & zest

2 cloves garlic

1 tsp. ground coriander 

1 tsp. red pepper flakes

1/2 tsp. paprika 

1/2 tsp. ground ginger

1/4 tsp. saffron threads (optional)

3/4 cup olive oil 

Instructions:

1. Remove stems from parsley, and roughly chop using the food processor. Scrape out into a medium bowl and set aside.

2. Remove stems from the cilantro, and roughly chop using the food processor. Scrape lut into the medium bowl and leave aside. 

3. Add garlic cloves to the empty food processor bowl and mince using the pulse setting. 

4. Re-add herbs to the food processor bowl along lemon juice, lemon zest, and all spices. Do not add olive oil yet & pulse to combine.

5. With the food processor running, drizzle in the olive oil slowly.

6. Serve overeat, tish, vegetables, pasta salad, etc. Enjoy!

Whipped Herb Feta and Pistachio Dip

 

Absolutely delicious dip I found online and made for a Mediterranean feast with my mom after our return from the Dalmatian coast.

Whipped Herb Feta and Pistachio Dip

slightly modified from foodmymuse

Ingredients:

1/2 cup roasted and shelled pistachios, plus more for garnish

8 oz. feta

1 lemon (zest), divided

1/3 cup cilantro, chopped

1/4 cup green onions (or scallions), chopped

1/2 tsp. honey

good olive oil for topping, plus some as needed for dip consistency 

pita bread, for serving 

Instructions:

1. In a food processor, add pistachios and process for 10 seconds.

2. Add feta, 1/2 lemon zest, cilantro, green onions, and honey. Process until smooth but stilly chunky. Add olive oil as needed for consistency.

3. To serve, place dip in a wide dish and create a well in the middle. Fill well with olive oil, and garnish with reserved lemon zest, additional pistachios, and a few cilantro leaves and green onions as desired.

4. Serve with pita bread.