All my favorite California food bloggers rave about Meyer lemons, those little 'droplets of California sunshine' that appear in their back yards and roadside orchards this time of year.
Thanks to the miracle of our modern food distribution system -- aka the non-local bandwagon that sustains a 2000-mile diet -- some appeared right here in the middle of the country. Just like that, I snapped up a dozen. Lemon curd, yum. Lemon meringue pie? Oh yes. And now, here, a lemon pasta dish.
If you happen onto Meyer lemons, perfect. But honestly, this recipe is as much about the magical blend of toothsome pasta and slightly bitter broccoli rabe and creamy crème fraîche as lemon. Use any lemon, I think you'll fall in love. (Valentine's Day, anyone?)
HOW TO MAKE CRÈME FRAÎCHE AT HOME Don't waste $5 when all it takes to make crème fraîche at home is a cup of cream and two tablespoons of buttermilk -- and 24 hours, so do plan ahead. Here's my recipe for crème fraîche.
ST LOUISANS The Meyer lemons came from Global Foods in Kirkwood.
~ Lavender Steak, a real man pleaser ~
~ Cauliflower Risotto, all the richness but won't weigh you down ~
~ more Valentine's Day recipe ideas from Kitchen Parade ~
~ more broccoli rabe recipes ~
~ more vegetarian supper recipes ~
~ one year ago this week, Curried Red Lentil Soup, spiked with lemon! ~
~ two years ago today, Fennel Puree, a lower-carb mix of fennel and potatoes ~
MEYER LEMON CRÈME FRAÎCHE PASTA with BROCCOLI RABE
Time to table: 25 minutes (for 2 servings)
Serves 1 - many
Good pasta, linguine or egg noodles - I allow 2 ounces per serving but people are much more accustomed to the 'usual' 4 ounces
1/2 ounce of fresh Parmesan, grated
Zest & juice of 1/2 a lemon (Meyer lemons are great)
1/4 cup crème fraîche
Fresh ground pepper (I used lemon pepper)
1/2 tablespoon butter
Handful of fresh broccoli rabe, the 'broccoli' tips and some leaves, cut in strips
For garnish, a little extra Parmesan & lemon zest
Cook the pasta in well salted boiling water until done. Drain in a colander and return to the hot pan. While the pasta cooks, grate the cheese, zest and juice the lemon. Put aside for the moment.
While the pasta cooks, in a skillet, melt the butter on MEDIUM til shimmery. Add the broccoli rabe (the tips first since they take a little longer to cook) and cook for 2 - 3 minutes until just tender.
Once the pasta is drained and back in the hot pot, add the Parmesan, lemon zest and broccoli rabe, then the lemon juice. Stir in the crème fraîche and pepper. Serve immediately - it doesn't hold heat well.
PRINT JUST A RECIPE! Now you can print a recipe without wasting ink and paper on the header and sidebar. Here's how.
NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.
Eat more vegetables! A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and is the award-winning source of free vegetable recipes, quick, easy, and yes, delicious. Start with the Alphabet of Vegetables or dive into all the Weight Watchers vegetable recipes or all the low carb vegetable recipes. © Copyright 2008