September has been a transition month for as long as I can remember. The new school year always started around then, and I began my first job in September. The weather begins to change (I hope it changes this year!), and new schedules for just about everything begin or resume after the summer lull. I have so many things to catch up on, to transfer and change that I just like to prepare easy food. This week’s recipe for Lemon, Herb & Leek Pasta is something I’ve adapted from a very simple Michele Cranston recipe. You can make it hot or cold and with any herbs you like. It’s perfect when you have so much to do that you don’t want to spend too much time cooking or cleaning dishes. Please carefully inspect your smile afterward to make sure you don’t have anything green stuck between your teeth. — Kristina
About Kristina: Kristina Gill is the founding editor of In the Kitchen With at Design*Sponge and also edits the Behind the Bar column. When she isn’t working on food photography in a studio setting, she is out in the street looking for inspiration in the light, textures, colors, flavors, faces and sounds around her. Kristina is represented by 2DM for her photography.
The full recipe continues after the jump . . .
- 200g your favorite pasta shape (something with nooks and crannies or ridges is best)
- juice of 1 lemon
- 1/4 cup olive oil plus a bit more for frying the leeks
- 3 tablespoons of your favorite herbs (I’ve used parsley and basil), roughly chopped
- 1 small clove of garlic, finely chopped
- 1 tablespoon capers, finely chopped
- 3 tablespoons grated parmesan cheese
- 3 tablespoons of leeks, fried until crispy
1. Put the water for the pasta on to boil. When the water boils, add salt then the pasta.
2. Clean and slice the leeks. Heat oil in a frying pan over medium heat and add the leeks.
3. In the meantime, juice the lemon, clean, dry and chop the herbs, garlic and capers. Grate the parmesan. Once the leeks are browned and crispy, remove the frying pan from the heat.
4. Put the lemon juice, olive oil, herbs, garlic, capers and parmesan cheese in a bowl and beat with a fork. Drain the pasta and pour into a large bowl. Pour the lemon, herb and garlic mixture over and toss to coat the pasta well. Divide between two bowls and sprinkle with the leeks.
This recipe was eye-opening when I made it from Michele Cranston’s book. It seems so simple, yet it is so perfect, and I don’t even like lemony dishes! I always have herbs, garlic, and lemons on hand, so it’s something that I can prepare any time and is perfect for entertaining. Sometimes instead of capers I add an anchovy fillet broken down, or I top with some sautéed zucchini. You can add more or less lemon depending on your palate, or try a citrus mix.