Spring Entertaining: Lemon-Dill Pasta With Shallots & Parmesan

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. 

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. 

FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

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 roast, top 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.

The 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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Rebecca Gordon

Be sweet.