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
1cedro
2 litreswater
500gpasta shape of your choice, I used buselli
2tbspsea salt
100gbutter
50gpistachio slivers
150gpecorino, 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.