Lemon Pepper Pappardelle
From the recipe box of travel writer Carole Terwilliger Meyers.
For this recipe I combine the ease of a Trader Joe’s ingredient with the natural abundance of Meyer lemons that I reap from my garden. I enjoy sipping a crisp white wine to accompany it.
1 8-oz. package Trader Joe’s lemon pepper pappardelle pasta
Boil for 10 minutes as per package instructions. Drain.
1 Meyer lemon, zest and juice
3 Tbl. olive oil
salt and pepper to taste
Toss with pasta. Place in serving bowl.
1/3 cup toasted pine nuts
Parmesan cheese, grated (optional)
1 Tbl. parsley, chopped, for color (optional)
Sprinkle over as garnish.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)