meyer lemon pasta with fresh herbs and toasted walnuts

Since creating A Glorious Summer Pasta in early August, and receiving so many delightful messages from my readers who have tried it, I've been on a mission to create and share another pasta dish with the same attributes: delicious, simple to make, quick enough for a week night meal - yet, dinner party worthy as well!  This fresh Meyer Lemon Pasta absolutely fits that description!  In addition, with a very low fat content, and incorporation of whole grain pasta, if desired, you've got healthy too!  If you crave light and fresh pasta dishes any time of the year, like me, you are going to love this!

I was going crazy with the scent of the lovely ingredients coming together while this dish was sautéing.  The diced shallot and minced garlic softening and becoming fragrant in the hot olive oil and butter, then the addition of just the right amount of sweetness from the  juice and zest of the meyer lemon, you can probably imagine what I mean!

For the fresh herbs, I chose Italian flat leaf parsley, because I love the slight peppery taste it exudes, and tarragon, which imparts a bit of spiciness.  They harmonized so well with the meyer lemon; however, feel free to use any of your favorite herbs.  Although this is a delicious meatless pasta, with some protein added from the toasted walnuts - grilled shrimp or chicken would compliment it beautifully.

Pick up some fresh herbs, a couple meyer lemons…you'll probably have the other lovely ingredients on hand - and in about 30 minutes, you'll be enjoying this aromatic, savory, pasta creation!  …and don't forget the wine!  :)

On Monday, come on by a cup of mascarpone for a scrumptious pumpkin dessert!  Have a beautiful weekend!

Until next time…mangia!  xox

Carol

Meyer Lemon Pasta with Fresh Herbs and Toasted Walnuts

Serves 2 generously as an entrée or 4 as a side

Ingredients:

8 ounces spaghetti (I used whole wheat)
1 teaspoon salt for water

1/2-cup of reserved pasta water

1 extra large shallot, finely diced

2 large cloves of garlic, minced

1 tablespoon butter

1 tablespoon extra virgin olive oil

zest of 1 meyer lemon

juice of 1-2 meyer lemons or equivalent of 1/4 cup

2 teaspoons ground black pepper

salt and ground pepper, to taste, if desired

small handful of fresh herbs of your choice, finely chopped (I used Italian flat parsley and tarragon)
freshly grated parmigiano-reggiano, if desired

1/3 cup of walnuts, toasted and coarsely chopped

Create the pasta:

Cook pasta in salted water according to package directions, just until it's al dente.  Once pasta has finished cooking, reserve 1/2 cup of the pasta water, before straining.  Strain pasta and set aside.

Heat olive oil and butter in a large sauté pan over high heat.  Once the butter has melted, reduce heat to medium-low and add the shallots and garlic.  Sauté one minute, stirring continuously, then reduce heat to low.  Continue sautéing for about 5 minutes, or until shallots are soft and fragrant.

Add the black pepper, lemon zest and lemon juice.  Continue to cook over low heat, stirring frequently, for one minute.

Add the reserved pasta water, increase heat to medium-low, and cook for about one minute.  Toss in the pasta, mixing well.  Taste and add salt and additional ground black pepper, if desired.

Remove from heat and toss with chopped herbs and garnish with toasted walnuts.

Lovely recipe adapted from Feast on the cheap.

Carol's note:
To toast the walnuts, I've always followed the baking directions from the professionals at California Walnuts, found here.  I cut back the toasting time to about 7 minutes, however.