Thursday, January 10, 2013

lemon pasta

danny's lemon pasta

1/4 cup unsalted butter ( 1/2 stick)
1 cup heavy cream
3 tablespoons fresh lemon juice
1 lb fresh egg fettuccine
2 teaspoons grated fresh lemon zest
fresh ground black pepper
freshly grated parmesan cheese

Melt the butter in a deep, heavy 12-inch skillet and stir in the cream and lemon juice. Remove the skillet from the heat and keep it warm and covered. Cook the pasta in a large pot of salted


  1. This sounds delicious! I love how you come up with so many ways to use your bountiful harvest each season.

    You mentioned that you loved Hampton Court Palace's gardens; I have a funny story. In 1982, my husband and I lived in London for a year. On a HOT summer day (I think the only one all summer), we decided to go to Hampton Court and we ended up going in the maze. It was getting towards lunch time and we joked that we would just run through the maze real quick and go to lunch. An hour later, we were still trying to get out. We were passing another couple back and forth and none of us could figure out how to get out. We were so hot and starting to get a little scared and then all of sudden, we stumbled on the exit! We were exhausted and left the palace. Outside on the curb was an ice-cream truck with a picture of an ice-cold Pepsi. We asked for one and they guy pulled it off the shelf and handed it to us - It was room temperature and it was at least 85 degrees that day. In the early 80's, London did not cool its beverages and they looked at you like you were weird if you asked for ice in your drink. I'll never forget that day!

  2. Comfort food with the freshness of citrus :)

  3. This sounds fabulous! Add a serving of brocolli or a salad... or even with a piece of fish on top! Yum! Love your colorful photos.