Linguine with lemon, the recipe for an inviting and original first course

Linguine with lemon is an easy and quick first course, certainly unusual, but with an aromatic and delicate taste. The lemon, of course, is the great protagonist of this dish, and it is no coincidence that its citrus scent in the pasta will amaze you.
Speaking of pasta: you have a free choice on the latter, although it is better to prefer long pasta, and if you wish you can also opt for fresh pasta, perhaps homemade if you have the opportunity, with flour and re-milled semolina. The only precaution to have is to roll out the pasta well, which must be thin and suitable for the preparation of linguine. Don't worry, even if you decide to make fresh pasta, the dressing won't take long, especially if the ingredients are of quality. In this case, aroma and flavor are guaranteed!

Lemons in the kitchen

Do linguine with lemon seem like an unusual dish to you? Nothing could be more wrong! Lemon is a very versatile fruit and it would be a real shame to bind it only to desserts or condiments. This fruit, typical of warm lands, can really change the fate of a dish.

You can use both lemon juice, obtained by squeezing the pulp and perfect as a condiment or to flavor drinks and salads or various first and second courses, but also the skin, which is often even more refined than pulp and seeds because it is ideal for giving a delicate citrus note to preparations. Clearly, in this case it is necessary to use edible peels of Sorrento or Amalfi lemons, genuine and very fragrant. All you have to do is “peel” the lemon, a bit as if you wanted to peel an apple, but without getting to the white, rather bitter part. If you don't need thick slices of lemon, you can also think of grating it, in order to remove only the actually fragrant part from the rind. But now, let's get

Lemon linguine recipe, here's how to

Linguine with lemon is a really easy recipe that requires few ingredients, but of quality. Watch out for lemons: they must be organic and edible! That said, let's get started.
For four people you will need:
• 350g of linguine
• Freshly squeezed lemon juice (don't use bottled lemon juice, you'll kill the dish!)
• Freshly grated lemon peel
• 40g of butter
• EVO oil, two spoons
• Salt q.b
• Chopped fresh parsley q.b.

First, put a pot with plenty of salt water on the fire. While waiting for the boil, take your lemon. Wash it and dry it well, then grate it to get the rind, without taking the white part that is the most bitter of the fruit. At this point, squeeze it to obtain the juice, removing the seeds in case they fall into &' inside. In a pan, heat oil and butter cut into small pieces, then add the grated rind and let it melt and flavor over low heat. Then add the filtered lemon juice, swirl with a spoon and turn off. Boil the pasta, then drain your linguine al dente and add them to the pan, mixing and adding some cooking water if necessary. #39 Turn off the heat and add the finely chopped parsley. And that's it! Your linguine is ready to be served, perhaps next to a fish crudité and a good glass of white

Lemon linguine with prawns, a mouth-watering recipe

Fish and lemon are the perfect combination. It is no coincidence that a few slices of lemon are served next to seafood dishes and, in fact, this combination is really worth trying, even with pasta. So let's introduce you to the lemon linguine with prawns, a very fragrant first course with an all-Mediterranean taste.
For four people you will need:
• 350g of linguine (also in this case they are also good homemade, as long as they are thin)
• 200g of prawns
• 1 edible lemon, possibly Amalfi
• 60g of pistachios to chop, preferably Bronte
• 1 clove of garlic
• Extra virgin olive oil q.b.
• Pepper q.b.

Let's start preparing this delicious dish. Put a pot of salt water on the fire, turn on the heat, and switch to the seasoning. Take a nice non-stick pan, then let the garlic fry over low heat. Wash and dry the lemon, grate it and add the zest to the pan. Let it flavor for a minute, then turn off the heat and remove the garlic. Wash, clean and peel the shrimp, being careful not to leave the rind on the shrimp, because it could be very annoying to find a piece of it while eating. Sauté the prawns in a pan over low heat, add a pinch of pepper, and let them brown for a couple of minutes.
When the water boils, cook the pasta al dente and then sauté it in a pan with the prawns and two spoons of previously squeezed lemon juice and a ladle of cooking water, stirring for a couple of minutes. At this point, serve: plate, covering with a large spoon of chopped pistachios. It will be a real treat!

Don't forget us for your lemon linguine!

Linguine with lemon is a very fragrant dish that evokes the scents and tastes of the Mediterranean, ideal for all lovers of this fruit and for those who always want to smell summer scents.
Prepare this dish for a nice lunch with your friends, perhaps with a delicious fish-based appetizer and quality white wine.
Don't forget to take a look at our portal: you'll find the products that are right for you and some delicious ideas to make your lunch unforgettable. Bon Appetit!

S&M