New and Refreshing Recipes To Try This Spring
Spinach and Green P ea Empanadas
- 1½ cups water
- 1 tablespoon kosher salt
- 3 tablespoons unsalted butter or lard
- 2 teaspoons sweet smoked paprika (pimentón de la Vera)
- 3¾ cups all-purpose flour, plus more for dusting on dough
- 10 ounces spinach, stemmed
- ½ cup shelled fava beans or thawed frozen lima beans
- ¼ pound green beans
- 2 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup frozen peas, thawed
- 2 tablespoons chopped mint
- 1 tablespoon chopped thyme
- Salt and freshly ground pepper
Pasta al Limone
Ingredients
- 1lemon
- 12 ounces spaghetti or similar pasta
- Kosher salt
- ¾ cup heavy cream
- 6 tablespoons unsalted butter
- 3 ounces finely grated Parmesan (about ¾ cup)
- Freshly ground black pepper
Time
Active time: 15 minutes
Total time: 15 minutes
Yield: 4 servings
Directions
Using a vegetable peeler, remove two 2-inch-long strips of zest from 1 lemon. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining lemon zest into a large pot. Cut zested lemon in half and squeeze out enough fresh lemon juice to yield 2 tablespoons into a small bowl; set aside.
Cook spaghetti in another large pot of boiling, heavily salted water according to package directions, stirring occasionally, until very al dente (the pasta will finish cooking in the sauce).
Add ¾ cup of heavy cream to the pot with the lemon zest and cook over medium heat, whisking often, until the liquid is just beginning to simmer, about 2 minutes. Reduce the heat to medium-low. Whisk in 6 tablespoons of unsalted butter until melted and the sauce is creamy. Remove from the heat.
Just before the pasta is al dente, scoop out 1½ cups of pasta water. Add ¾ cup of pasta water to the cream sauce and return to medium heat. Using tongs, transfer the spaghetti to the pot with sauce. Cook the pasta, tossing often and adding 3 ounces of finely grated Parmesan, around ¾ cup, little by little, until the cheese is melted and the sauce is creamy, around 3 minutes. Remove from the heat and stir in the reserved lemon juice. If the sauce looks tight, add 1 to 2 tablespoons more pasta water. Season with more salt, if needed.
Divide pasta among bowls. Season with freshly ground black pepper, then garnish with the reserved lemon zest strips.
