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This simple yet comforting dish is perfect to make for the favorite Mom figure in your life! Granted, a bowl of bright and earthy spaghetti is bound to put a smile on anyone's face, but this one really shines in the springtime and would be exceptional for Mother's Day. An entire lemon is sliced paper-thin before being sauteed in a pan with shaved garlic, butter, and olive oil. Toss in some al-dente spaghetti (or any other long pasta shape), and garnish generously with toasted pistachios and fresh basil. The end result comes together quickly but develops layers of complex flavor, yes, including a little bitterness from the lemon. This recipe is also super flexible to accomodate gluten-free and dairy-free dietary restrictions.
Recipe Card
ingredients
- 1 pound dried spaghetti (gluten-free if necessary)
- 2 lemons
- 4 cloves peeled garlic
- 3 tablespoons unsalted butter (or non-dairy butter if necessary)
- 3 tablespoons olive oil
- 2 cups reserved pasta water
- Grated Parmigiano Reggiano (or dairy-free alternative if necessary)
- 1/4 cup finely chopped toasted pistachios
- Fresh basil leaves, torn, for garnish
Method
Step 1
Bring a large pot of water to a boil. Once boiling, season water liberally with kosher salt. Add pasta and cook according to package instructions until al dente.
Step 2
Slice one lemon whole as thinly as possible with a sharp knife or a mandolin, removing any seeds, then carefully slice the garlic.
Step 3
Meanwhile, heat butter and olive oil in a large skillet over medium heat. Add lemon slices and garlic cook until softened, about 5 minutes. Add cooked pasta, reserved pasta water, about 1/3 cup grated Parmigiano Reggiano, and the juice from remaining lemon. Toss until sauce is thickened and glossy.
Step 4
Serve into bowls and garnish with chopped pistachios, basil leaves, and enjoy immediately while hot.