Spaghetti al limone
I made my first spaghetti al limone tonight courtesy of a recipe from New York Magazine. My only variations from the linked recipe are that I used mixed peppercorns rather than white pepper, and that I added toasted pine nuts.
Delicious! I was a bit put off by the entire pint of heavy cream called for, and in fact if I make it again I’ll use 3/4 pint instead, since it was on the soupy side. But if you can get your hands on a Meyer lemon (my new favorite mid-winter fruit—Whole Foods has them for about .90 each), this makes a great side dish for company, or a main dish for a romantic night in. You can divide the recipe in half pretty easily, or just make the whole recipe and heat up leftovers for the rest of the week.