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Lemon Chive Pasta with Walnuts and Lemon Zest
katyesquivel wants to cook this
6
- 1 lb. Lemon Chive Pasta
- 1/3 cup unsalted butter
- 1 tablespoon lemon zest
- 2/3 cup walnuts, very finely chopped
- 2 tablespoons cognac
- Salt and freshly ground pepper, to taste
1. Cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes).
2. Meanwhile, in top pan of double boiler placed over simmering water, melt the butter. Stir in walnuts, lemon zest and cognac and keep warm over low heat.
3. Drain pasta, place on serving platter, add walnut-butter sauce, sprinkle with salt and pepper to taste, then serve immediately.
