I went home and started looking through some cookbooks and did a search on epicurious.com. I was torn about whether to do a sweet or savory dish.
I’ve made plenty of lemon desserts that call for Meyer lemons and have either increased the sugar or replaced a quarter of the lemon juice with lime. I was pretty happy with how they turned out so I was leaning towards a savory dish.
I decided to make a recipe adapted from Cooking for Mr. Latte: A Food Lover’s Courtship, with Recipes, one of my favorite books. It has a recipe for meyer lemon and creme fraiche linguine. I didn’t have the creme fraiche or the arugula it called for so I improvised and substituted full fat Greek yogurt for the creme fraiche and just left out the arugula.
It was very good. I thought the sauce was a little soupy but Pat didn’t. Unfortunately, Pat makes a great lemon cream pasta adapted from the Barefoot Contessa that is similar and this wasn’t quite as good as that. I think if I had never had the other dish I would have liked this better.
Meyer Lemon Pasta
7 oz spagehtti
zest from 2 Meyer lemons
2-3 tbsp grated parmesean
juice from 1 small Meyer lemon
1/4 cup Greek yogurt
salt and pepper to taste
Cook spaghetti until al dente.
While cooking spaghetti, zest lemon and grate parmesean and place in large bowl. Juice lemon.
Drain pasta and add to bowl. Stir in yogurt and lemon juice. Add salt and pepper to taste.