Pasta with lemon sauce has recently become rather trendy, and it is nice, especially on a hot summer day. Oranges can be just as nice, though they're more of a winter thing. To serve 4 you'll need:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
•12 ounces (320 g) pipette or similarly shaped short pasta
•A spring onion, minced
•1 tablespoon unsalted butter
•1 cup (250 ml) milk
•An orange, organic if possible
•1 tablespoon flour
•A pinch of nutmeg
•1/2 cup freshly grated Parmigiano
•Salt and pepper to taste
Preparation:
Set pasta water to heat; when it boils, salt it and cook the pasta.
In the meantime, mince the onion, and gently sauté it in a fairly large pot in the butter, until it turns translucent and golden. While it's cooking, grate the zest of the orange (just the orange part) and collect the gratings in a bowl. Squeeze the grated orange, and add the juice to the grated zest.
Once the onion is ready, remove the pot from the fire and briskly stir in the flour, followed by the milk, which you will want to add in a thin stream, stirring constantly lest lumps form. After adding the milk, add the orange mixture and return the pot to the fire; bring the mixture to a gentle boil, stirring, and cook until it thickens.
By this time the pasta will be done. Drain it, give the colander a good shake, and turn it into the sauce pot. Stir to coat the pieces evenly, and serve at once, with grated cheese and freshly ground pepper.
The wine? I'd be tempted to go with something sparkling here, perhaps a Prosecco, or a sparkling Lugana.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
•12 ounces (320 g) pipette or similarly shaped short pasta
•A spring onion, minced
•1 tablespoon unsalted butter
•1 cup (250 ml) milk
•An orange, organic if possible
•1 tablespoon flour
•A pinch of nutmeg
•1/2 cup freshly grated Parmigiano
•Salt and pepper to taste
Preparation:
Set pasta water to heat; when it boils, salt it and cook the pasta.
In the meantime, mince the onion, and gently sauté it in a fairly large pot in the butter, until it turns translucent and golden. While it's cooking, grate the zest of the orange (just the orange part) and collect the gratings in a bowl. Squeeze the grated orange, and add the juice to the grated zest.
Once the onion is ready, remove the pot from the fire and briskly stir in the flour, followed by the milk, which you will want to add in a thin stream, stirring constantly lest lumps form. After adding the milk, add the orange mixture and return the pot to the fire; bring the mixture to a gentle boil, stirring, and cook until it thickens.
By this time the pasta will be done. Drain it, give the colander a good shake, and turn it into the sauce pot. Stir to coat the pieces evenly, and serve at once, with grated cheese and freshly ground pepper.
The wine? I'd be tempted to go with something sparkling here, perhaps a Prosecco, or a sparkling Lugana.
