Great love can open your eyes and make the world seem new… and pasta and I, I’m not afraid to say it, we’re one of the greats.
Our love affair began at a young age… first with buttered noodles and mac & cheese, then gnocchi and lasagna. To this day, I can’t for the life of me understand why my father has never taken a liking to lasagna.
… in adulthood I took up running with the understanding that it would bring us closer. Carb-loading became a part of my repertoire, and we were in bliss.
As I round the corner into my 30s, and it becomes more and more dangerous for us to meet, our forbidden love grows stronger. I know I should stay away, but every time something pulls me back. Maybe it’s the handmade pasta, maybe it’s the fresh turmeric, meyer lemon, and mustard seed, but this pasta… this pasta somehow manages to be better than ever before.
Meyer lemon pasta with mustard seed and turmeric
4 tablespoons oil oil
1 tablespoons mustard seeds
2 large cloves garlic
2″ piece freshly peeled turmeric, grated
1/2 cup and 2 tbls cream
1 meyer lemon
2 tablespoons chopped flat leaf parsley
Cracked pepper, to taste
Salt, to taste
Over medium high heat, cook mustard seed and oil in a covered sauté pan. Sauté until the seeds pop.
Reduce heat to medium and add garlic. Sauté for a minute before adding turmeric. Sauté contents for an additional minute to bring out the flavor of the turmeric, then add cream, salt, and pepper.
Reduce sauce by a 1/4 and remove from heat.
Allow the sauce to cool slightly before adding lemon and parsley, so as to not wilt the parsley and bitter the lemon.
Pour over prepared pasta, and fall in love.
P.S. For instructions on how to make your own pasta, click here for step one and here for step two.