Recipe: Angel Hair Pasta and Lemon Parsley Sauce
Description: This sauce, traditionally served with veal shanks, also compliments Angel hair pasta, which is very fine and must be served immediately after being cooked. The sauce, Gremolata, is a lemon rind, garlic and parsley condiment.
Ingredients: [{"text": "2 lemons"}, {"text": "3 garlic cloves, minced"}, {"text": "3/4 cup fresh parsley, chopped"}, {"text": "1 lb angel hair pasta"}, {"text": "3 tablespoons extra virgin olive oil"}, {"text": "1 teaspoon salt"}, {"text": "1/4 teaspoon fresh ground black pepper"}, {"text": "6 tablespoons parmesan cheese"}]
Instructions: Grate yellow zest from lemons, being careful not to include any bitter white pith.
In a small bowl, combine lemon zest, garlic and parsley.
Set gremolata aside.
Cook angel hair pasta in a large pot of boiling salted water until tender but still firm, between 3 and 5 minutes.
Meanwhile, in a large frying pan, warm olive oil over medium-low heat.
Add gremolata and salt and pepper. Cook 1 minute, being careful not to burn garlic.
Drain pasta and pour into pan.
Toss to coat. Sprinkle parmesan cheese to top.
