Spring Entertaining: Lemon-Dill Pasta With Shallots & Parmesan

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Spring Entertaining

Southern Socials

Lemon-Dill Pasta With Shallots & Parmesan

Lemon-Dill Pasta With Shallots & Parmesan is a recipe that may be prepared at a moments notice either for a weeknight meal or when entertaining is planned. Although mini penne pasta is featured, most any short, tubular shape may be used. Fresh herbs, a smattering of butter & flavorful cheese round out the taste beautifully, however the dill may be substituted with basil, thyme or oregano, if desired. Learn how to make a versatile side dish everyone will love. 

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Lemon-Dill Pasta With Shallots & Parmesan
makes 4 servings

1 Tbsp olive oil
2 Tbsp minced shallots 
3 cups mini penne pasta, cooked & drained
2 Tbsp butter
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh dill
1 tsp lemon zest
1 Tbsp fresh lemon juice
3/4 tsp kosher salt
Freshly ground pepper
Parmesan

Heat the oil over Medium in a large skillet. Add the shallots & sauté 1 1/2 to 2 minutes, stirring constantly. Add the pasta & the butter, then remove from the heat. Allow the butter to melt. Stir in the parsley, the dill weed, the lemon zest, the lemon juice, the salt & the pepper. Taste & adjust the seasonings. Divide the pasta between plates & top with shaved Parmesan cheese. Serve immediately. 

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How To Juice Fresh Lemons

Simple pasta dishes pair beautifully with a wide array of beef cuts ranging from New York strip & ribeye steaks to eye of round roasttop sirloin & even London broil. They also accompany bright seasonal sides such as Parsley-Butter Rainbow Carrots & Lemon-Butter Asparagus for a plate well worth your attention. Fresh lemon is thread throughout these delicious recipes. Learn how to juice them easily using a citrus reamer.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

When fresh citrus juice is needed for recipe applications, it’s important to have the right device that will release every bit. A glass juicer where the reamer is set over a small bowl to collect the juice can be used or my preferred choice is a lemon press or citrus reamer. These valuable tools are generally coated with a non-reactive finish to prevent the acid from producing off flavors. Citrus halves can be placed in the custom fit compartment then the handles pressed together to extract the juice over a small bowl. It’s efficient enough to press every bit of juice quickly. Once the task is complete, the pulp & seeds will be left behind. Simply remove the used lemon halves & discard them. Before adding the juice to recipe applications, pour it through a small fine wire mesh sieve to collect any seeds or unwanted bits of pulp that may be in the bowl.

The Tune
“Blue Skies” Doris Day 
httpa://www.youtube.com/watch?v=K01YNsa_8m8

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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