using susan branch's recipe for lemon pasta, i made this lemon fettucini one day this week. after the pasta boiled, i combined olive oil, zest from several lemons, juice from 3 lemons, chopped green onion, chopped fresh parsley from my garden, with a dash of salt and pepper. tossing the pasta with this mixture in the heated pan helped to incorporate the ingredients. when plating the dish, i sprinked pine nuts and grated parmasean cheese on top. the pasta tasted fresh and bright with the lemon zest and it certainly felt like a lighter summer dish. next time, i will add grilled shrimp, asparagus spears or even grilled chicken to make a more filling dish. served with a sliced tomato salad, this was a nice addition to my summer recipes.
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