Meyer Lemon Pasta Sauce

Here is another recipe snatched from my new favorite food blog, Rachel Eats.

The Intern and I made this pasta a few weeks ago to go with our homemade pasta. We didn't really measure anything, and we've made it several times since, again without really doing any real measuring. You're going to have to experiment here, and trust my non-measurements.

You'll need a few small lemons from our meyer lemon tree, or maybe your meyer lemon tree, or maybe your local Town & Country market, or wherever you happen to find meyer lemons these days.

This pasta is quick and ridiculously delicious, so be advised, you will get hooked, and we're not even sorry.

Ingredients: (approximately for two people-ish)

-pasta
-1/3 cup good olive oil (or whatever)
-1 cup of grated pecorino romano or parmesean, although seriously, just use pecorino romano.
-zest and juice from 2 small backyard lemon trees... or maybe near or less than 1/4 cup of juice
-salt and pepper

Directions:
-As the pasta water boils, prepare all the ingredients
-Warm a bowl with hot water and dry, then quickly whisk together the juice, oil, and about 1/2 of the cheese.
-Be prepared, things are about to get delicious.
-salt and pepper to taste, then as the water boils and pasta is ready, drain pasta and toss with the lemon & oil.
-top pasta with remaining cheese, and serve.

Pasta with brussel sprouts and prosciutto

Look! Another recipe from The Intern and Kate! 

The Intern and I adapted this recipe from thekitchn.com based on what we had in the fridge and pantry. If you are a stickler for the original rules of the recipe, check it out here, and ignore everything I am about to write.

This is a really simple pasta that is quick, and calls for lots of brussel sprouts, which happen to be delicious, and in season right now. The ratios of vegetable to pasta is a little uneven, with more green than pasta. Don't fight it, just try it. The trick is to do everything quickly, and not let the brussel sprouts overcook, or you are going to get that stinky cabbage-y smell, and the brussel sprouts will be limp and not so good.

Pasta with Shaved Brussels Sprouts and Prosciutto

Ingredients:

1 pound brussels sprouts
1 tablespoon olive oil
Several slices of good prosciutto, chopped into thin strips
2 shallots, thinly sliced
2 cloves garlic, minced
1/4 cup chicken broth
1/2 pound spaghetti or capellini pasta (we used trader joes lemon pepper pappardelle)
1/3 cup pine nuts, toasted (we were out of pine nuts, but they really would have been delicious in this dish)
salt and pepper
balsamic vinegar
pecorino romano cheese

Directions: 
 
Bring a large pot of water to boil. Season generously with salt.

Trim the ends off of the brussels sprouts and remove the toughest outer leaves. Shred them in a food processor, using the slicing attachment (not the normal chopping blade), or slice them carefully on a mandoline. You can also slice them as thin as possible with a knife. (This may seem like a lot of brussel sprouts, and it is, but trust us, its good)

Heat a large skillet (14-inch if you have one) over medium-high heat and add the olive oil. Add the prosciutto and cook until fairly crispy. Remove from heat, and set aside in another bowl to use at the end.

In the same pan and add the shallots and garlic. Cook for about 5 minutes, until the shallots are soft.
While the shallots are cooking, add the pasta to the boiling water and cook until al dente.

Add the brussels sprouts and the chicken broth to the large skillet, season with salt and pepper, and toss all of the ingredients together. Cook, tossing occasionally, until the brussels sprouts are tender but not too soft, about 5 minutes. (REALLY! Don't overdo it!)

When the pasta is finished cooking, drain and add it to the skillet. You can add a splash of the pasta water (or more broth) if the mixture seems dry. Add the pine nuts, toss everything together with a little balsamic drizzled over the top, and serve with Pecorino Romano.