*****LIFE'S A GARDEN*****
CHRONICLES OF A GARDENING FOODIE!
Thursday, May 3, 2012
SUNNY SKIES AND A DELICIOUS LEMONY LUNCH
Finally, we had a lovely sunny day.
The skies were blue and the gardens are green.
I got some gardening done, my heirloom tomato seeds planted in their little starter pots and did a little cooking.
My husband had to go to work late today so I thought we could have an early dinner and I made his favourite, my Lemon Pasta.
This is such a refreshingly delicious and pretty easy dish to make. I use to just make it in the summer because it is a lovely summer meal but it has become such a favourite in our family that I make it all year.
Here is what you will need, now I suggest you prepare everything first, there is some cutting to do, put the ingredients in bowls because when you cook this it goes quite quickly. This will serve around 4 people.
2 containers of grape tomatoes or any small tomatoes cut in half
3 bunches of green onions chopped including the green
3 clove of garlic chopped
6 lemons first grate the rind for the zest then juice them
4 cups of grated Romano Cheese the good imported Italian stuff
salt & pepper
1 package of good Italian imported thin pasta like Vermicelli or Capellini
Use a large skillet & put enough olive oil to cover the bottom generously. On medium heat sautee the garlic until soft, add the onions. Cook until softened, now put on the water for your pasta. Add the tomatoes and add some more olive oil you want there to be about 1/4 of an inch of oil in the pan, this may seem like a lot of oil but it is olive oil and the pasta absorbs it. The oil, lemon and cheese come together to form the sauce. Put you pasta in the water to cook. Now to finish add the lemon zest and lemon juice. Turn the heat to high but continue to watch and stir. Drain your pasta. Add salt and pepper to taste if you don't think there is enough sauce to generously coat the pasta you can add some Real Lemon. Now while the sauce is gently boiling add a cup of cheese at a time. This should look kind of creamy but still oily. Add enough cheese so that it has some body to the sauce but not too thick. Now lower the heat to low/medium and add the pasta a bit at a time coating as you go. You may not need all of the pasta I tend to make too much so I just add a little tomato sauce to the left overs and keep it in the fridge for lunches. Plate up you pasta add salt and pepper to taste and a little grated cheese on the top. Now this is my own recipe and I don't really measure I just add enough until it looks good. You can also add shrimp or chicken too, we like it just like this.
Here is a little tip. Buy good pasta! Find a store that carries imported pasta from Italy, many grocery stores do too. There really is a difference in flavour. The wheat has been grown in the mediterranean sun and the flavour is amazing. It does not cost any more either. I also only buy canned tomatoes from Italy. They have wonderful flavour and are not watery. I feel the same about my Romano Cheese. I don't really like Parmeson I find Romano has a more mellow taste, very earthy.
I am proud of my Canadian, Norwegian and British heritage, it greatly influences my art and the way I decorate my 235 year old farmhouse. I am a vegan earth mother living in Canada. My passion is my family, my furry darlings and my art. I do all that I can for the welfare of all creatures great and small. I live a life that I fill with magic, blessings and bliss for myself and my loved ones.