Preserved Lemon and Garlic Butter Pasta
It can be hard to figure out what to do with a jar of preserved lemons, but making a preserved lemon and garlic butter sauce and putting it on pasta should absolutely be one of those things.
Servings: 2 servings
Ingredients
- 8 ounces pappardelle pasta reserve 1-2 tablespoons of pasta water
- 3 tbsp unsalted butter
- 2-3 cloves garlic minced
- One half of a preserved lemon diced and 1-2 tablespoons of the salt-lemon mixture from the jar
- 1 large handful of spinach
- Juice from one non-preserved lemon
- Ground black peppercorns to taste
- Red pepper flakes optional
Instructions
- Cook the pappardelle until al dente.
- Meanwhile, heat the butter over medium heat.
- Add the diced garlic and saute until garlic is brown.
- Add the reserved pasta water and stir well to combine.
- Place the cooked pasta and preserved lemon and lemon-salt mixture and heat through for another minute, stirring well.
- Add the spinach and turn off the heat. Let the spinach wilt slightly, stirring into the pasta.
- Remove the pan from heat, and squeeze lemon juice over pasta to taste, and sprinkle in red pepper flakes if using.
- To serve, divide between plates and pour any pan liquid over the pasta.
Notes
Cook the pappardelle until al dente. Meanwhile, heat the butter over medium heat. Add the diced garlic and saute until garlic is brown. Add the reserved pasta water and stir well to combine. Place the cooked pasta and preserved lemon and lemon-salt mixture and heat through for another minute, stirring well. Add the spinach and turn off the heat. Let the spinach wilt slightly, stirring into the pasta. Remove the pan from heat, and squeeze lemon juice over pasta to taste, and sprinkle in red pepper flakes if using. To serve, divide between plates and pour any pan liquid over the pasta.