We’ve been inspired by the Pasta Queen’s Pasta al Limone to recreate in our kitchen this lemon corzetti pasta recipe. As it’s true that the Pasta Queen uses spaghetti in her lemony galore, we wanted to give corzetti a try and you bet the result was delicious (or gorgeous, as the Queen herself would say!).
We are big fan of pasta al limone in our family – a dish so simple it’s impossible not to try at home – but, believe it or not, we had never tried it with our beloved coin-shaped pasta before.
Since the sauce calls for only four ingredients (lemon, butter, parmigiano reggiano and pepper), make sure you use the finest quality you can find. Best enjoyed with a seaside view, but even the hills of the Chianti would do.
Corzetti Pasta al Limone
Ingredients:
As usual, start by preparing the fresh corzetti pasta. When ready, set aside and begin making the sauce.
- 4 organic lemons
- A big chunk of fresh butter
- 100 gr Parmigiano reggiano
- Salt and black pepper
In a large saucepan, add the butter with the juice and zest of the 4 lemons (it’s called pasta al limone for a reason!) and cook on medium heat until melted.
Cook the pasta in the salted boiling water, then drain and toss with the lemon sauce, stirring on a low heat. Remove from the heat and add the grated parmigiano reggiano. Stir vigorously and serve immediately with some black pepper.