I rarely cook with lemons. My mother has three lovely lemon trees, each a different variety, so why buy them? But, when visiting my mother, I tend to forget to ask for lemons. That was not the case this weekend. I spent a few days with my mother and on a brilliant and warm Southern California Saturday went into the garden to pick a dozen ripe aromatic lemons. If I really wanted to make a fuss, I could even call them "estate grown, hand picked, organic" lemons.
On Saturday morning, Mom and I happened to watch an episode of French Food at Home with Laura Calder and saw her resicpe for Nutty Pasta. The recipe struck a chord: Nutty Pasta called for orange -- well, the lemons outside would substitute nicely. Nutty Pasta also called for a variety of nuts -- I always have walnuts, almonds and other varieties in my freezer. As for the mint, I would skip that -- one can only push Mr Wonderful so far.
Once I got home, I floated the suggestion of a different kind of pasta to Mr. Wonderful. He was mildly interested. I made my version of Nutty Pasta on Sunday night. Success! We both liked it. Thank you Laura Calder for the inspiration.
And to make things even better, we drank a bottle [yes, a bottle, after all it was the night before St. Valentine's Day] of Laetitia Brut Cuvee sparking wine. A perfect match ... just like Mr. Wonderful and me.
While the official proportions for Nutty Pasta are here, my variation on a theme is as follows: