Basilemon Pink Pasta
Basil and lemon is a strange combination. Both posses a really overwhelming and specific taste you either love or hate. When we read about the combination of the two we were intrigued. Both ingredients have a refreshing note to them and we suspected this trade to become overwhelming when we would combine them. We did anyway and were pleasantly surprised.
The surprising warmth the Shallots bring to this dish, without losing the clear onion taste, balances out the extra refreshment the combination brings. Together with a long pasta (that makes sure you get a mouth full of everything in each bite) and the salty, fatty notes of Parmesan, this dish still remains a true summer dish.
Tagliatelle (or another long pasta) for 4 5 Shallots 25 gr. Cube of Butter Juice of 1 and a half Lemon 1 glass of (semi-)dry White Whine Pinch of Black Pepper 150 gr. Parmesan Handful fresh Basil
Cook the Pasta as normal.
Peel the Shallots and slice them in half rings. Put in a large frying pan and add the Butter.
Slowly cook the Shallots in the Butter on a small flame. You should see them going softer.
When the Shallot starts to brown (this should take about 4 to 5 minutes) add the Lemon juice and the White Wine.
Don’t stir or toss the sauce to much. The sauce should really thicken quickly as it is.
Drain the Pasta and add to the frying pan and put the fire up to give it a moment to soak up all the goodness of the sauce.
Add some Black Pepper and about half the Parmesan. Stir/flip the pasta until the cheese has molten.
Serve with extra Parmesan and fresh torn (or finely chopped) Basil.