I’m still on a lemon kick and apparently, a pasta kick as well. Basically, I want fresh flavors but I also want to appease the masses at the dinner table. Some night I would throw anything down on the table if everyone would eat it without complaint. While this recipe didn’t get the entire family’s approval I really enjoyed it. It wasn’t that no one disliked it, I just didn’t receive the “You have to make this again soon” comments.

What I love about this pasta dish is that it can be whipped up in no time and is light, with plenty of flavor. I’ve never used chives with pasta before, but I really loved the way they complimented the lemon and will definitely be experimenting with those again.

*Since Myer lemons are only in season for a short time, use regular lemons but be sure to add a splash of orange juice to tone down the citrus.

Linguine with Meyer Lemon Cream and Chives

Ingredients

• 8 oz uncooked bucatini or linguine pasta
• 2 tsp Meyer lemon zest
• 1/4 cup fresh Meyer lemon juice (about 2 lemons)
• 1/4 cup heavy whipping cream
• 4 oz part-skim ricotta cheese (about 1/2 cup)
• 1/4 cup finely chopped fresh chives
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 oz Parmigiano-Reggiano cheese, finely grated (about 1/4 cup)

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Cook pasta according to package directions, omitting salt and fat. Drain pasta over a bowl; reserve 3/4 cup plus 2 tablespoons cooking liquid.

Place 6 tablespoons cooking liquid, lemon rind, juice, cream, and ricotta in a blender; process until smooth.

Heat a large skillet over medium heat. Add ricotta mixture to pan; cook 1 minute or until thoroughly heated. Add pasta, chives, salt, and pepper. Add remaining 1/2 cup cooking liquid as needed to make mixture creamy. Remove from heat; stir in grated Parmigiano-Reggiano cheese.

Source: Cooking Light January 2015