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Lemon Lime Spaghettini Recipe

Ingredients

How to make it

  • 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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