Lemon Garlic Pappardelle

Ingredients

• 12 ounces dried pappardelle

• 1/4 cup extra-virgin olive oil

• 2 tablespoons butter

• 5 large garlic cloves, minced or grated

• red pepper flakes (to taste)

• 1 FPF East Eureka lemon (juice and zest)

• 1/3 cup fresh parsley

• salt and black pepper, to taste

• parmesan cheese, to serve

Directions

Bring a large pot of salted water to boil. Cook pappardelle according to package instructions. Drain, reserving 1 cup of pasta cooking water.

Meanwhile, in a large skillet over medium heat, heat olive oil and butter until bubbling. Add garlic and chili flakes, stirring constantly to avoid burning. Cook until garlic is fragrant, about 30 seconds.

Still over medium heat, add the cooked and drained pasta to the olive oil and butter mixture, along with 1/4 cup of the reserved pasta water. Stir to combine, adding more water if pasta seems too dry.

Once the desired consistency is achieved, remove the pan from the heat and stir in the lemon juice and zest. Season with salt and pepper to taste.

Just before serving, transfer to a serving dish and garnish with fresh parsley and grated Parmesan.