Lemon Pasta

Edamame, Meyer Lemon, and Breadcrumbs

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant

By Jonathan Waxman

Published 2020

  • About

This is a wonderful and subtly exciting pasta. Its origins are tied to a dreamlike trip I took years ago to Positano, on the Amalfi Coast. The month of November is lemon time in Italy and especially so on the Amalfi. They use lemons in everything, but the best of all is with pasta.

For this pasta, gently grate the rind (only the yellow, avoid the white) and mix with the freshly squeezed juice. The pasta is tossed with a southern-style extra-virgin olive oil, minced garlic, and the l