meyer lemons: pasta with lemon, olive oil, and goat cheese

The meyer lemon is a key ingredient in this easy, yet delicious pasta dish. In less than 30 minutes and with only a few ingredients, you can make this totally satisfying meal.  It is another versatile dish that can be served simply as is with a side salad or a piece of bread, or dressed up with some chicken breast, grilled shrimp or salmon.  Lemon thyme, parsley, or basil would also make great additions to this pasta, not only for added flavor, but for color, as well.  The meyer lemon, less acidic and sweeter than regular lemons, shines through and brightens the flavor of this no-cook sauce and the goat cheese adds a tanginess as well as creaminess.  This recipe is a good one for me to have in my repertoire of quick and easy meals since it’s a good one to make especially after a long day at work and what feels like an even longer commute home.  It really can’t get any easier that this to prepare a home-cooked meal.

Pasta with Lemon, Olive Oil, and Goat Cheese
Yields 2 servings

Ingredients:
1/2 pound angel hair pasta
grated zest and juice of 1 meyer lemon
1/2 cup grated parmesan cheese, plus a little more for garnish
2 to 3 ounces fresh, soft goat cheese, crumbled, plus a little more for garnish
1/4 cup good quality extra virgin olive oil
salt and freshly ground pepper, to taste

Method:
Bring a large pot of salted water to a boil. Cook the angel hair pasta until al dente, or  tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving about 1 cup of the pasta water.

While the pasta is cooking, combine the zest and juice of the meyer lemon in a large bowl.  If using a regular lemon, start by adding about 2/3 of the juice since regular lemons are more sour.  Add more, if needed, once the sauce is thoroughly combined.  Add the parmesan, goat cheese, olive oil, and a little bit of the hot pasta cooking water. (I added about 3 ounces of goat cheese because I like it and it makes the sauce creamier.)  Season with salt and a generous amount of freshly ground black pepper.  Whisk sauce together until smooth.

Transfer the cooked and drained pasta immediately to the bowl and toss to completely coat the pasta with the sauce. Garnish with more parmesan and crumbled goat cheese on top.

Adapted from a recipe found at In Erika’s Kitchen

© Daisy’s World, 2012. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Daisy’s World with appropriate and specific direction to the original content.

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18 thoughts on “meyer lemons: pasta with lemon, olive oil, and goat cheese

  1. Pingback: Blood Orange Spaghetti Recipe | Virgin Olive Recipes

  2. Pingback: Squash and Lemon | Eric and Evey

    • It sounds like you like lemons as much as I do. Thanks for letting me know that the lemon bars were a hit! I hope you like the pasta dish as well.

      daisy

    • Like it? I loved your recipe!! I can barely keep up with one small tree in a container. Three trees? I bet it’s raining lemons at your house. SoCal’s weather is great for growing them. We’re lucky.

  3. The first thing that came to my mind was Leonardo de Vinci’s, “Simplicity is the highest form of sophistication.” Lovely plate. Will make this soon.

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