Recipe

Lemon Lime Spaghettini Recipe

	Choclytcandy / All my dishes 11 months, 3 weeks ago Nicole Routhier's Fruit Cookbook Prep:15m Cook:8m Servings:6	Choclytcand
	easy unusual italian pasta

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Ingredients

1 lemon

1 lime

1 cup heavy (or whipping) cream

1 tbs Dijon mustard

2 tbs brandy, preferably Cognac

Salt

1 pound dried spaghettini

1/2 cup freshly grated Parmesan cheese (about 2 oz)

Freshly ground black pepper

2 tbs chopped flat-leaf parsley leaves

Directions

Using a vegetable peeler, remove half the peel from the lemon and lime. Trim off any white pith attached to the underside of the peeled strips with a sharp paring knife. Julienne the zest and place it in a small bowl (you should have about 2 tbs.)

Slice off the tops and bottoms of the fruits. Using a sharp knife with a flexible blade, cut around the fruit in a circular motion to remove the white pith and remaining peel. Cut between the membranes to separate the pulp into sections. Cut the sections into 1/4-inch dice, removing any seeds (you should have about 1/2 cup fruit.) Add the pulp to the small bowl with the zest; stir in the cream, mustard, and brandy. Set aside.

Bring a large pot of salted water to a boil over high heat. Add the spaghettini and cook until just tender 6-8 minutes. Drain the noodles in a colander.

Meanwhile, place the cream mixture in a large heavy skillet, and bring to a boil over high heat. Boil until the sauce is slightly thickened, about 2 minutes, and remove from the heat. Add the spaghettini; toss to coat with sauce. Add the cheese and toss again. Season to taste with salt and pepper. Divide the pasta among warmed plates, sprinkle with chopped parsley, and serve.

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