Yesterday, on Valentine's Day, I also declared my love: my love for pasta. I love pasta! I could eat pasta every day. 💛 And one dish I particularly like because it reminds me of wonderful summer days is Fettuccine al limone.
A memory of the City of Angels
I didn't discover fettuccine al limone here or in Italy, but in Los Angeles, where I lived and worked years ago. One of my favourite things to do on sunny Saturdays was to dash from my home in Venice Beach to West Hollywood, specifically to Sunset Plaza. There was (or is?) a very nice Italian restaurant there. My standard order: a glass of white wine and a portion of lemon ricotta spaghetti. While eating, you could enjoy the wonderful view of the luxury cars driving by and people strolling along.
If I could, I would beam myself back to this very spot every sunny Saturday. ☀
Full of flavour, a handful of ingredients, quick to make
Three arguments that really speak for every recipe. Because as much fun as I have sometimes spending hours in the kitchen cooking elaborate dishes, every now and then I need something quick. Fettuccine al limone is on the table in 30 minutes and, on cold February days, reminds me of summer feelings and holiday enjoyment.
In principle, you can use any type of pasta. However, I recommend fettuccine, tagliatelle or spaghetti. My pasta was a little special because I discovered a small farm shop near me that sells handmade organic pasta. And the delicate basil fettuccine in my cupboard was just waiting for this ricotta and lemon sauce. It was a really delicious combination!
Then all you need is ricotta, a lemon, Parmesan cheese and, if you like, a few anchovy fillets. And there you have everything you need for fettuccine al limone!
An ideal dish for weekdays when you need something quick in the evening.
Fettuccine al limone
Ingredients
Method
- Bring water to the boil, add plenty of salt and cook the fettuccine until al dente.
- Meanwhile, grate the Parmesan cheese and chop the anchovy fillets into small pieces.Grate the zest from the lemon and squeeze out the juice.
- Melt a few tablespoons of oil and a tablespoon of butter in a large coated pan, stir in the anchovy fillet pieces and fry. Stir in the ricotta and 3/4 of the lemon zest over a very low heat, then stir in the thyme. If necessary, add a little whipped cream to thin the mixture.Season with salt to taste.
- Remove the fettuccine directly from the boiling water with a pasta spoon, drain well over the pot and add to the pan. Mix with the lemon ricotta.
- Divide between two plates.Sprinkle with the remaining lemon zest, garnish with rocket and serve with Parmesan and coarse pepper.
