Pasta with lemon and butter is a super easy and tasty recipe that requires few ingredients. The slightly sweet parmesan cheese is delicious with the acid of the lemons and the slight bite of marjoram. The final dish is also rich and creamy and yet there is no cream in it.
We have lemons all over our menu at home this month. My boyfriend went to Positano on the Amalfi coast last week for work and came back with a car full of all sorts of treats, including a massive bag of fresh-picked lemons. The Amalfi coast is on the Sorrento peninsula which is famous for its lemons that have a protected status in Italy and which are prized throughout the world. Of course, you can make this recipe with regular old lemons too. I’d just look for organic ones as you will be eating the zest or peels.
As we have a lot of lemons, I expect to be making lemon and butter often in the coming weeks and mixing it with an assortment of herbs from our garden. Fresh marjoram was delicious. I bet rosemary or thyme would work well and I am excited to try lavender. It’s also delicious with pistachios as in this recipe over here.
Pasta with lemon, butter, and fresh marjoram
- 2 lemons, zest and juice
- 3 tablespoons unsalted butter
- 1 tablespoon fresh marjoram, minced
- Parmesan cheese, grated
- Salt and black pepper
- 250 grams of pasta (I used linguini but many shapes will work. 125 grams per person.)
- Squeeze the lemon juice into the pasta water and bring the water to a boil.
- Cook the pasta.
- Meanwhile, melt the butter in a large skillet or pot with a pinch of salt, the lemon zest, and the marjoram.
- When the pasta is cooked al dente and the butter starts to foam, drain the pasta making sure to save some of the water that the pasta cooked in, and add the pasta to the skillet or pot with the butter.
- Add a little pasta water and toss over medium-high heat.
- Add a handful of grated parmesan cheese and a little more pasta water and toss some more and mix well over medium-high heat. It should get creamy. Add more water if needed, but don’t overdo it.
- Plate and top black pepper and some more grated parmesan cheese.