– 1 lb. dried capellini – 2 sticks of unsalted butter – 2 large lemons – 2 tsp. salt – 1 tsp. pepper
Ingredients:
– Microplane zester – Juicer – Pasta spoon – Non-stick saute pan
Tools:
Zest and juice the lemons
1.
Start by zesting, then juicing the lemons. Discard the rest of the lemons.
Cook the pasta
2.
Cook the pasta for about 3-4 minutes, just until al dente. This pasta is super delicate so be careful to not overcook.
Make the lemon sauce
3.
Heat a non-stick pan over medium heat. Melt the butter, then add lemon zest and juice, salt and pepper. Stir to combine; reduce heat to low.
Transfer pasta to the sauce
4.
Once it's cooked, transfer the pasta to the sauce, adding a little pasta water.
Pasta water adds a rich silkiness and thickness.
Serve and enjoy!
5.
Garnish with additional lemon zest or fresh herbs, like basil or Italian parsley.