The mint and lemon pasta is a tasty dish that can be prepared in a few minutes with fresh ingredients. The result is always excellent, here are some practical tips on how to prepare this recipe.
It is a quick dish that cooks in no time and can be used as an alternative to the classic:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Cooking time: 12 Minutes
- Portions: 2
- Cuisine: Italian
- Energy 380.59 (Kcal)
- Carbohydrates 28.18 (g) of which sugars 1.07 (g)
- Proteins 12.08 (g)
- Fat 24.55 (g) of which saturated 7.52 (g)of which unsaturated 0.42 (g)
- Fibers 2.06 (g)
- Sodium 2,024.15 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people:
- 6.35 oz pasta
- 2.12 oz Tuscan pecorino cheese
- 10 leaves mint
- 2 tbsp extra virgin olive oil
- 1 clove fresh garlic
- 1 lemon
- to taste salt
Tools:
- 1 Pot of 3 liters
- 1 Pan 10 inches
Preparation
To best enjoy the Mint and Lemon Pasta recipe, I suggest preparing fresh tagliolini by following the recipe found here. Once you have made the fresh pasta using a tagliolini roller, just roll out the pasta and shape it into tagliolini.
If you don’t have a roller, don’t worry, make the pasta and roll it out into a 0.04-inch-thick sheet, sprinkle it with flour on both sides so it doesn’t stick (better if you have rice flour) and roll it on itself forming a roll. Flatten the roll at the ends and cut the pasta into thin strips about 0.04-0.08 inches thick. Here are your fresh tagliolini!
Alternatively, you can use dry pasta and cook it normally, put the pot on the heat with salted water to boil.
The preparation of the sauce is simple, put a pan on the heat with 2 tablespoons of oil and a crushed clove of garlic. Cook over medium heat in infusion so that the oil is flavored.
When the garlic is golden, remove from the heat and add the chopped fresh mint and let it cook with residual heat.
Remove the garlic clove and put the pasta to cook in boiling water. Drain two minutes before the end with plenty of cooking water and put them in the pan with the oil and mint.
Add cooking water and cook for a few minutes over low heat to complete the cooking. Put 2 tablespoons of pecorino and stir off the heat so that it melts and, mixing with the cooking water, creates a cream (same procedure as tonnarelli cacio e pepe).
At the end of cooking, grate the lemon zest thinly so that it flavors the dish. Be careful to grate only the yellow peel and not the white part or it will give the dish a bitter taste.
Your mint and lemon pasta is ready!
Plating tips:
Create a nest of pasta, add freshly grated lemon zest, and place mint leaves to complete the dish. It’s a summer recipe, quick and light, I suggest an elegant but minimal presentation.
Which wine to pair:
I recommend pairing the mint and lemon pasta with a nice wine, fragrant, with an expressive bouquet, lively, fruity, and aromatic, such as a Traminer aromatic from Trentino Alto Adige.
