Imagine this: you take your favorite thing (carbs) and put more of that favorite thing (carbs) on top of it. Now, take that theory, and apply it to this pasta. Because that’s pretty much what this is—it’s bread on bread. And it is awesome.
The key to keeping this pasta tasting fresh and not heavy is the Meyer lemons. Out this time of year (usually at specialty food stores or Whole Foods), they’re a sweeter, softer, smaller version of traditional lemons. When you add the juice and zest to this pasta and top with some chopped parsley, the dish totally comes to life. It’s fresh and crunchy and the perfectly light way to carry pasta into the warmer spring months (even though this week is still cold…what the heck!).
Meyer Lemon Pasta with Breadcrumbs
-1 pound pasta
-4 Meyer lemons
-6 tablespoons butter
-4 tablespoons extra virgin olive oil
-1 tablespoon chopped garlic
-1 cup panko breadcrumbs
-Salt and pepper
Boil a saucepan full of salted water. In a skillet, melt 2 tablespoons of butter, then add the panko, stirring occasionally until it has toasted to a deep brown. Remove from the heat. Zest the lemons and set aside. Juice all four lemons into a bowl and set aside.
In a skillet, add the remaining butter, olive oil, garlic, lemon juice and a bit of salt and pepper. Cook on a simmer, stirring occasionally, until the pasta has cooked to al dente in the sauce pan. Strain, then add to a bowl, topping with the lemon sauce, lemon zest, parsley and breadcrumbs. Mix until combined, then finish with a bit of parmesan cheese.