Thursday, April 14, 2011
Posted by: Maggie
I made this pasta dish for dinner back on Monday night, when DC temperatures soared to the mid-80s, and all I craved was something fresh and light tasting for dinner. I know it doesn't look like anything special from the picture, but trust me when I say that these simple ingredients come together to make something amazing.
Lemon is one of my favorite flavors for baked goods, but I haven't really used it much in savory dishes. After making this pasta, I can't wait to use it more.
Another great thing about this pasta is simply the speed with which it came together. I am a notoriously slow cook, and this literally took me about 20 minutes to throw together. It would probably take a normal person 10 minutes to make! I usually don't like eating leftovers, but since this only made two portions I'm going to see what it's like as a cold pasta salad tomorrow and report back!
One last thing - bufala mozzarella is insanely expensive. Since when I grocery shop I sometimes forget that my job doesn't pay me eleventy bajillion dollars a year to keep me in spendy cheeses, I paid $12.99 for a container of bufala mozzarella. Yeah, it's delicious, and I may try and convince myself that it's worth it, but you could probably use fresh mozzarella from a cow instead of a water buffalo and pay about half that price with equally tasty results.
Here's what you'll need:
1 9 ounce container fresh linguine
1 container fresh bufala mozzarella, torn into small pieces (or cow mozzarella if you're smart)
Juice from 2 lemons
1 tablespoon lemon zest
1 handful fresh basil, chiffonaded (I used about 8 large leaves)
1/2 cup extra virgin olive oil
Salt and pepper, to taste
Combine olive oil and lemon juice in a bowl, and whisk to combine.
Cook linguine according to package directions (fresh pasta only takes about 2-3 minutes.)
Mix cooked pasta with all other ingredients, and garnish with more basil and lemon zest if desired.
Source: Ramshackle Glam