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Pasta in cedro

A recipe I got from the woman selling Di Martino pasta at Naples airport.
Course: Main Course, primi
Cuisine: Italian, Neapolitan, Sicilian
Keyword: Cedro, Citrus recipes, Pasta recipes, Tarte au citron
Servings: 4

Ingredients

  • 1 cedro
  • 2 litres water
  • 500 g pasta shape of your choice, I used buselli
  • 2 tbsp sea salt
  • 100 g butter
  • 50 g pistachio slivers
  • 150 g pecorino, grated
  • black pepper

Instructions

  • Zest the cedro in fine strips and soak in a large pot of cold water overnight. This will be your pasta water so make sure there is enough to cook your pasta.
  • Scoop out the zest pieces and dry them roughly with a clean tea towel.
  • Bring the pasta water to a boil with the sea salt. Then add the pasta.
  • In another saucepan or deep frying pan, gently fry the zest in butter. I used salted butter but if using unsalted, make sure you add salt
  • When the pasta is cooked al dente, use a slotted ladle to scoop out the pasta
  • Add the pasta to the lemon and butter stirring. Add the pistachios, pecorino and pepper. Serve immediately.