We don’t eat a lot of pasta anymore but when we do it’s not fussy. In this dish the lemon lends a fresh, clean taste, the jalapeño is customizable to your heat preference, and the pasta can be linguine, fettucine, or farfalle. It’s a great side dish to fish or chicken.
Prep is quick and easy. Zest and juice the fresh lemons, seed and slice the jalapeños (don’t forget to wear rubber gloves), peel and slice an onion. You decide how many jalapeños to use, depending on their size and heat and your preferences. Cook the pasta, sauté onion and jalapeños, add lemon juice, simmer, add butter and pasta. Done.
– Joan, 18 January 2019
Jalapeño & lemon pasta
- 2 tablespoons olive oil
- 1 medium onion, peeled and thinly sliced
- 1 teaspoon red pepper flakes
- 2-3 fresh jalapeños, halved, seeded and thinly sliced
- zest and juice of 3 fresh lemons
- 1/2 cup butter, cut into pieces
- salt and pepper to taste
- 3/4-1 lb. linguine, fettucine, or farfalle
- 1/2 cup grated Parmesan, Romano, or asiago cheese
Peel and thinly slice an onion. Cut the jalapeños in half, seed and slice into thin slivers. Zest and juice the lemons.
Start boiling water for the pasta while you sauté the onion and red pepper flakes in olive oil, 8-10 minutes till the onions are translucent. Drop pasta into the boiling water and begin cooking to al dente. Add jalapeños to the onion/pepper flakes and sauté for another minute. Add lemon juice and zest, bring to a boil and boil for 1 minute. Remove from heat and stir in the butter till it melts. Season with salt and pepper. Drain pasta and toss with sauce. Top with grated cheese and serve.