LEMON AND LEEK PAPPARDELLE PASTA

January 19, 2018

Oh winter in NYC has been really rough with the bomb cyclone, and other snow storms in between (I’m begging the sun to PLEASE come closer to NYC and warm me up as I’ve been hustlin’ through another cough/sore throat/potential cold.

Anyway, I boarded a train to Philly over the magical 3-day weekend to reunite with my mom when she came, and she handed me one lemon from my home because our lemon tree is favored for being slightly tart and sweet. I honestly complained about lugging more things back to NYC when I’m still trying to live like a little minimalist nomad, but I figured to make the most out of the precious little lemon by preparing a new fragrant pasta dish that incorporates lemon, leek, and tiny little chives that burst with flavor. Winter in NYC has been fierce and I kind of really want to curl up in a ball when I see my friends back in LA sprawlin back in 75 degree weather, while I’m shriveled up in my brother’s apartment like a sad small Asian hobo. With the cold weather, I’ve realized I’ve been eating an ungodly amount of carbs to “stay warm” which screams… PASTA.

 

LEMON AND LEEK PAPPARDELLE PASTA

Ingredients

Preparation Time
5 min
Cooking Time
10 min
Ready In
15 min
Service Size
3-4
  • 8 oz dried pappardelle pasta (I used Trader Joe's lemon pepper)
  • 1 lemon
  • 1 Leek
  • 1/2 C Olive Oil
  • 2 cloves Garlic
  • 1/2 C Edamame, shelled
  • Sea Salt
  • 1/2 C Parmesan Cheese
  • 4 sprigs Chives

Directions

Step 1.

In a large pot, boil 3-4 quarts of water. Add pasta and stir frequently. Boil 8-10 minutes (al dente). Drain and toss with olive oil.

Step 2.

In the same pot, reboil with about 3-4 quarts of water.Add the edamame and cook for five minutes. Remove from the pot with a strainer and unshell the edamame when cool.

Step 3.

To (mentally) balance out the carbs, yet avoid salads because O and my family persistently discourage me from cold foods for the sake of my health (that whole Asian  cold vs hot foods / yin and yang  belief schpeel), I’ve infused this warm pasta with chopped chives, sprigs of leeks, and refreshing flavors like sweet, tangy lemon from my mom’s lovely little lemon tree. Honestly, this is the first pasta dish I’ve ever felt so proud of making that wasn’t smothered in some fattening creamy sauce. Just by drizzling some good olive oil with fresh herbs and tangy flavors, everything was delectable.

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