One summer this wastherecipe of the season. I had a guest and we ate this beautifully simple pasta for dinner three nights in a row. I could have gone for a fourth, but we went out to dinner instead. What could possibly be bad about the trio of fresh golden pasta, lemons from the tree, and rosemary from right outside the kitchen door? A touch of Parmesan, a sip of wine, and the celebration has begun!
Ingredients
Makes 4 to 6 servings
步骤1
1. In the pasta pot fitted with a colander, bring about 5 quarts of water to a rolling boil over high heat. Add the coarse sea salt and the pasta, stirring to prevent the pasta from sticking. Cook until tender but firm to the bite, 2 to 3 minutes. Remove the pasta pot from the heat. Remove the colander and drain over a sink, shaking to remove excess water, but retain 1 cup of the pasta cooking water.
步骤2
2. In a large nonstick skillet, heat the oil and lemon juice just until warm. Add the drained pasta and the pasta cooking water, tablespoon by tablespoon, until the pasta absorbs the liquid. Add the rosemary and toss. Add half of the cheese and toss once more. Cover and let rest for 1 to 2 minutes to allow the pasta to thoroughly absorb the sauce. Taste for seasoning. Transfer to individual warmed shallow soup bowls. Serve immediately, passing the remaining cheese at the table.
How would you rate Tagliatelle with Rosemary and Lemon?
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Reviews (7)
Back to TopIt made me cross-eyed, it was so good.
janetbiehl
Burlington
1/14/2011
Like the first reviewer said, I would use two tablespoons of rosemary - dried is okay, I've found. Also, I notice the sauce is better when you let it cook longer - I guess it allows the flavors to mellow. Overall, I like it but would definitely let it cook long enough or it's a little strong and lemony.
ladyfelicity
Northern California
7/30/2006
Believe it or not. I was so stupid to have followed this recipe and added 2 cups of fresh rosemary from my garden. It was a disaster and an embarassement for my family. Obviously, the taste was so overwhelming that we couldn't eat it. If I ever repeat this recipe, I'd cut the rosemary by at least 2/3 and the lemon by half.
Anonymous
California
4/25/2005
Well, sure, I guess if a recipe doesn't quite suit your sense of what's right, you could assume a typo. But I look to Epicurious for creative and original ideas - and sometimes new ideas don't seem 'right' until I've tried them. Assume typos and you miss out on a lot of new and exciting recipes. That said, I would like to point out that this particular recipe was part of a cookbook review and the reviewer commented on the unlikelihood of having 2 cups - yes, cups - of rosemary at hand. The reviewer, by the way, loved the recipe, 2 cups of rosemary and all.
Anonymous
nj
10/6/2004
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Anonymous
NYC
9/9/2004
I gave this a 1 rating because as-is, really isn't good at all... My only question is do they have really weak rosemary in France? I used about a cup, and it was so incredibly overwhelming - not to mention the effect it had on my digestive tract. I don't think a body was meant to eat that much rosemary in one sitting. I added sauteed chicken to the dish, and when reheating the leftovers, added cream - which mellowed out the rosemary. I'd make it again with about 1/4 cup of rosemary, and use cream and chicken.
Anonymous
Oregon
7/28/2004
I read once in some cookbook (wish I could remember which one) that too much rosemary in a dish can make it taste soapy. I never knew what that meant until now. For this recipe, I only had around one cup of rosemary at hand, but even that was just too much. It was overpowering. Maybe, for my taste anyway, around 1/3 to 1/2 cup of chopped rosemary would have been better.
Anonymous
Glen Ridge, NJ
7/21/2004
