Lemons and Linguini - Highly Addictive
Hey everybody,
Great recipe for Lemon Pasta with the most slender of connections to the Mr. Men Show...
Lifted verbatim from an email sent 5/12/07 @ 3:21pm EST from Eryk Casemiro, one of the show's co-creators and executive producers:
I hope you're cooking this for Mother's Day...
This is highly addictive...
1 LB LINGUINI
1 1/2 C FRESHLY GRATED REGGIANO-PARMA (small grate)
3/4 C FRESH LEMON JUICE
2/3 C OLIVE OIL
1/2 TSP SALT
1/2 TSP BLACK PEPPER
2 TSP GRATED LEMON ZEST
2 C FIRMLY PACKED BASIL LEAVES (chopped) OR a 2C combo of ITALIAN PARSLEY AND BASIL
Cook pasta al dente. Whisk lemon juice and cheese until cheese "melts". Slowly whisk in olive oil until it takes on a creamy consistency (depending on the size of the grate, cheese may not completely dissolve). Season with salt, pepper and zest.
Toss into cooked pasta. Cook one minute until pasta absorbs the sauce. Toss in basil leaves/parsley and serve.
(note: if using artichoke stem, trim and peel stem and blanch in boling salted water for about 5 minutes. throw into pasta water for last minute of cooking pasta. You could probably use artichoke hearts too.)
Sounds great. Going to give it a go this weekend. Thanks.
Posted by: Mr Veggie | July 07, 2007 at 02:58 PM
You're welcome. Enjoy!
Posted by: Kurt | August 07, 2007 at 02:52 PM
It was lovely. Took some getting used to as it's an unusual combination for pasta but really enjoyed it. Thanks again.
Posted by: Mr Veggie | August 15, 2007 at 07:33 AM
You’re really too kind. My wife absolutely does not care for the dish, though we’ve refined the balance of lemons to basil and the cheese is also critical... K
Posted by: Kurt | August 15, 2007 at 07:51 AM
For the morning of 13/03/08
Here's a recipe you will all enjoy:
Mr. Men Black Pudding
by Rhoda Penmark (and Rhoda's mum)
1¾ pints pig, lamb or goose blood (for Mr. Men black pudding replace with vegetarian refried beans)
12oz Shredded Suet or cattle blubber(for Mr. Men black pudding replace with extra firm tofu)
½ pint clotted milk
2oz oats
3 Medium Onions, chopped
1 tbsp Salt
½ tsp Mixed Herbs
½ tsp Cayenne Pepper
Pinch Nutmeg
Pre-heat oven to 160°C
Mix all of the ingredients together thoroughly, making sure that the seasonings are evenly distributed.
Next fill a large sausage casing,
Place into an ovenproof dish with a cover, standing in a larger dish half filled with water.
Bake for 1½ hours.
Allow to cool.
Fry with bacon and eggs, or on the side with your favourite hot cereal dish for an addition to any delicious breakfast!
Posted by: Rhoda Penmark | March 13, 2008 at 07:09 AM