Lemon Pepper Pasta
I took the basic pasta dough recipe and added the zest of two lemons and 2 tablespoons of lemon juice, plus about 3o grinds of fresh black pepper.
I dressed my fresh lemon pepper pasta with a quick pan sauce of shallots, lemon juice and butter, served with a sauteed chicken breast. The pasta was great! Oh how I love fresh pasta and this was a pretty good flavored pasta. The lemon was there, the pepper was there; but next time I'm going to kick both of those flavors up a notch with the zest of three lemons and some more pepper. I had some of the pasta without the sauce and the flavors were subtle. When I sauced up, the flavor was completely hidden by the pan sauce; extra tart from the lemon juice. This was a fun experiment. And I have the rest of the pasta drying right now for a later dinner!