Saturday, December 6, 2008
This has been my favorite dish as of late. It is Gluten Free Girl's lemon pasta. I love the way she writes the recipe. It is one knob of this or one dollop of that. The recipe is really delicious. I have tried it with various types of pastas. My first try was with traditional farfalle pasta, then I tried it with quinoa pasta and lastly with the rice pasta that Gluten Free Girl recommends. I had a hard time finding the rice pasta she likes. I finally found it at Corti Bros in Sacramento. It is really pricey, about $9.00 for one bag. Although it was good pasta, I did not feel it justified the price. I liked it just as well with the quinoa pasta for gluten free and the traditional farfalle(bow tie pasta). I have tried it with regular lemon and Meyer lemon. The Meyer lemon is a real hit. I have added briny olives, grilled shrimp and grilled sausage. They are all delicious with this recipe. The above picture is with the grilled chicken apple sausage. You can click on the link above to see Gluten Free Girls recipe. I have also added my version of the recipe below.
Lemon Pasta (adapted from Gluten Free Girl, Shauna Ahern )
The recipe serves two, just adjust for more
2 Tablespoons of butter
zest of 1 medium Meyer lemon
juice of 1/2 of that lemon
2 Tablespoons of creme fraiche or sour cream
Salt and Pepper to taste
1 cup of cooked pasta
Slowly heat up the butter until it has melted, but not boiling. Throw in the zest. Add the lemon juice and bring it to a simmer. Add the sour cream and stir. Toss in the pasta and serve.
*Note: the original recipe called for a thickener of either potato starch or cornstarch. I didn't feel it was necessary.
Add your favorite topping to the pasta, like briny olives, grilled chicken or shrimp or sausage.