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My dear friend Angi from SchneiderPeeps sent me a box full of beautiful of Meyer lemons for Christmas. Obviously we had to make some lemonade (don’t worry, I’m sharing that recipe as well), and there will be sweets, but my daughter and I really wanted to use lemons in a savory dinner. I had made this recipe with regular lemons and cream, but with the sweetness of Meyer lemons that you don’t get in regular lemons, I wanted to try it omitting the cream. So my daughter and I donned our aprons and headed to the kitchen on a mission.
Mission: A lemon linguine with out cream that isn’t sour.
My daughter and I tasted frequently throughout the cooking process and we finally found the perfect combination of spices and lemon. We tossed in asparagus because lemon and asparagus is a match made in heaven as far as we are concerned. So now that you’re salivating, lets get on to the recipe…
Meyer Lemon Linguine with Asparagus
Cook sixteen ounces of linguine according to the package. When the linguine is done, remove the pasta with a spaghetti spoon, keeping the remaining water boiling. Oh, and here’s a fun fact for you. Did you know that the hole in the bottom of a spaghetti spoon is there to measure a serving of pasta?
Cut your asparagus into pieces that are two to three inches long. You can use as much as you’d like. Blanch the asparagus in the pasta water for thirty seconds or until the asparagus is tender and bright green. Drain, reserving one cup of of the pasta water.
Heat three tablespoons of olive oil over medium heat in a large skillet. Add six or seven cloves of minced garlic and ¾ teaspoon red pepper flakes, and saute for thirty seconds and then remove from heat. It may get a little clumpy, but don’t worry – I did and it was unnecessary concern.
Add the pasta and asparagus to the skillet and toss everything together. Pour in ¾ cup of freshly squeezed Meyer lemon juice (approximately 2 large lemons) and some pasta cooking water until it’s moist enough for the noodles to move freely. Season with salt and pepper.
Serve with some freshly grated Parmesan cheese and a sprinkling of chopped parsley.
This dish is wonderful hot, but it’s equally good cold. Make sure to prepared enough to have leftovers for lunch the next day. You’ll thank me.
Also, be sure to check out Angi’s Lemon Berry Scones if you want more Meyer inspiration. I made them last year and they were delish!
You can find the printer-friendly at-a-glance version of this recipe here.
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