The Pioneer Woman Tasty Kitchen
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Lemon Pepper Pasta

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Level: Easy

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Description

Five ingredients plus twenty minutes equals the best pasta ever.

Ingredients

  • ½ pounds Whole Wheat Pasta
  • ¾ cups Freshly Grated Parmesan Cheese, Plus More To Finish
  • 1  Lemon, Zest And Juice
  • ¼ teaspoons Freshly Grated Black Pepper
  • 2 Tablespoons Grass-fed Butter (preferably)
  • 1 pinch Sea Salt

Preparation

Bring a pot of water to a boil to cook the pasta. Once the water is boiling, salt the water and add the pasta. Cook pasta according to package instructions for al dente, unless you like super cooked pasta. To each his own!

While the pasta cooks, grate the cheese, zest the lemon and grind the pepper.

Once the pasta is almost done, heat the butter in a medium-large skillet over medium heat. Add the ground pepper to the melting butter.

Straight from the pot, take out the pasta with a slotted spoon, drain off the liquid and add pasta into the butter pan. You’ll hear a sizzle—that’s a good thing. (I added about half the pasta to the pan, then half the cheese, then the remaining halves of pasta and cheese. But with a larger pan I think everything could be loaded at the same time.)

Let the pasta cook, unmoved for a few minutes to get those crunchy strands, then stir it about and do it again. Add the zest, lemon juice and a tiny sprinkle of sea salt. Pasta is already cooked so it’s ready when you’re satisfied with the crunchy level. (That’s my favorite part!)

Garnish with a grate of cheese and grind of black pepper.

Enjoy!

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