Lamande Pastis Recipes
LEMON SPAGHETTI
Provided by Giada De Laurentiis
Time 18m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
- Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
L'AMANDE PASTIS
This is the house cocktail-based on a traditional French aperitif-at New York City's Pastis bistro. It comes to us courtesy of the restaurant's co-chefs, Lee Hanson and Ryad Nasr.
Provided by Martha Stewart
Categories Cocktail Recipes
Number Of Ingredients 4
Steps:
- Fill a highball glass with ice. Add almond syrup, pastis, and soda. Transfer to a shaker glass. Pour back into glass. Serve immediately.
LINGUINE WITH LEMON SAUCE
The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.
Provided by Pierre Franey
Categories dinner, easy, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a pot of salted water to boil.
- Heat the butter in a skillet and add the lemon zest.
- Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
- Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 108 milligrams, Sugar 2 grams, TransFat 0 grams
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MAFALDE PASTA WITH BROCCOLI, LEMON & PINE NUTS
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- Meanwhile, prepare your lemon sauce. Juice all 3 lemons and zest 1. Add the juice and zest to a bowl. Whisk the grated parmesan and olive oil in.
- When there is 4 minutes remaining on your pasta's cooking time, add the broccoli florets to the pan.
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- Classic Pastis Mixers. Although pastis cocktails are rare, mixers are very common in the south of France. Pastis is usually just diluted with water but there are a number of popular concoctions where syrup is added, too.
- Pastis Sazerac. A timeless cocktail from New Orleans, the Sazerac was the reason why J. Marion Legendre created Herbsaint in 1934 following the absinthe ban.
- Pastis Old Fashioned. Although named after the classic whiskey cocktail, this version only really shares the use of bitters. It requires the following ingredients
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- The Mediterranean. Reminiscent of a peach syrup pastis mixer, the Mediterranean is far more complex as it uses Rinquinquin instead. Rinquinquin is a classic French wine aromatised with peaches and sugar.
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