Lemon And Walnut Spaghetti

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Zest 2 of the lemons and set aside.

3. 3

   cut of the tops and bottoms off the other 2 lemons and cut lengthwise into quarters.

4. 4

   remove all seeds

5. 5

   Thinly slice the quarters crosswise into triangles.

6. 6

   Blanch the lemon pieces in the boiling water for 2 minutes, then transfer with a slotted spoon to a dish towel. Blot dry.

7. 7

   In the boiling water, add pasta and cook until just barely al dente. Drain, reserving 1/2 cup of the pasta cooking water.

8. 8

   Meanwhile, in a large pan, heat 1 tablespoon of the oil over high heat. Add the dried lemon pieces and season with a pinch each of salt and sugar. Cook until the lemons are caramelized and browned at the edges, 3 to 5 minutes. Transfer to a plate.

9. 9

   Melt the butter with the remaining oil in the pan over medium heat. Add the chile flakes and zest of both lemons; cook until fragrant. Whisk in the reserved pasta water.

10. 10

    Toss in pasta, juice of 1 lemon, cheese, pepper and the remaining salt. Cook until pasta is well coated with sauce. Toss in the caramelized lemon and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.