Whole lemon pasta

Based on 45 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-3+
lemon
400 g conchiglie
80 g butter
50 g walnuts
100 ml cream
80 g Parmesan cheese (grated)
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot (large)
  • cooking spoon
  • frying pan (large)

Nutrition per serving

Cal
1020
Protein
31 g
Fat
54 g
Carb
105 g
  • Step 1/3

    Cut lemon into thin slices and remove the seeds. Add pasta to a pot of salted water and cook until al dente, stirring occasionally to prevent the pasta from sticking together.
    • lemon
    • 400 g conchiglie
    • cutting board
    • knife
    • pot (large)
    • cooking spoon

    Cut lemon into thin slices and remove the seeds. Add pasta to a pot of salted water and cook until al dente, stirring occasionally to prevent the pasta from sticking together.

  • Step 2/3

    Melt half the butter in a large pan and toast the walnuts until light brown, then remove from the heat and set aside. Add the rest of the butter to the pan and fry the lemon slices until browned.
    • 50 g walnuts
    • 80 g butter
    • frying pan (large)

    Melt half the butter in a large pan and toast the walnuts until light brown, then remove from the heat and set aside. Add the rest of the butter to the pan and fry the lemon slices until browned.

  • Step 3/3

    Add some pasta water to the pan and let reduce slightly. Then add cream. Stir in cooked pasta and grated Parmesan. Season everything with salt and pepper. Garnish with walnuts and remaining lemon slices. Enjoy!
    • 100 ml cream
    • 80 g Parmesan cheese (grated)
    • salt
    • pepper

    Add some pasta water to the pan and let reduce slightly. Then add cream. Stir in cooked pasta and grated Parmesan. Season everything with salt and pepper. Garnish with walnuts and remaining lemon slices. Enjoy!