Fiery Lemon Pasta Side Dish Recipes

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
• Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Steps:

• Bring a large pot of salted water to a boil. Finely zest 2 of the lemons and set aside. Trim the tops and bottoms off the other 2 lemons and cut lengthwise into quarters; remove seeds. Thinly slice the quarters crosswise into triangles. Blanch the lemon pieces in the boiling water for 2 minutes, then transfer with a slotted spoon to a dish towel. Blot dry.
• In the boiling water, add pasta and cook until just barely al dente. Drain, reserving 1/2 cup of the pasta cooking water.
• Meanwhile, in a large skillet, heat 1 tablespoon of the oil over high heat. Add the dried lemon pieces and season with a pinch each of salt and sugar. Cook until the lemons are caramelized and browned at the edges, 3 to 5 minutes. Transfer to a plate.
• Melt the butter with the remaining oil in the pan over medium heat. Add the chile flakes and zest of both lemons; cook until fragrant. Whisk in the reserved pasta water.
• Toss in pasta, juice of 1 lemon, cheese, pepper and the remaining salt. Cook until pasta is well coated with sauce. Toss in the caramelized lemon and the celery leaves and parsley if using. Taste and add lemon juice if needed. Serve, topped with a drizzle of oil, more cheese if you like, and a sprinkle of sea salt.

Steps:

• While your pasta is cooking, set out a large heatsafe serving dish and add chili oil and parsley.
• Zest the lemon directly over the bowl.
• Squueze juice of lemon into the mixture.
• Mix this together with a fork, then add your hot pasta.
• Add about 1/2-1 ladeful of the pasta cooking liquid to the bowl, toss to coat.
• Add the cheese,enough to make a nice layer over the top of the dish.
• Toss to coat.
• Season generously to taste with salt, pepper, and chili flakes (I use about 1/4-1/2 tsp of the chili flakes).
• Garnish with a bit of reserved parsley, and serve to accompany fish or chicken, with some additional cheese and chili flakes on the side to allow guests to add as they prefer.