Artichoke, Olive and Lemon Pasta

Page 70

| Course Type: Main Courses

(1 review)

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Recipe Reviews

Basically it was pretty nice - if there had not been the lemon. BF and I were sceptic from the start, not because we do not like the taste of lemons, but because the juice of a whole lemon seemed like far too much for that little bit of other ingredients. We started with the juice of only half a lemon - and oh boy, we tasted nothing but lemon in the end! Even worse: the combination of the saltiness and texture of the parmesan invoked some extremely unpleasant associations.

Nevertheless, I believe this recipe has potential and could even reach a 4 star rating - just limit the lemon juice to a few drops only, or even omit it completely. If necessary, you can replace it by oil and/or cooking water, both should be fine. Most of the lemon flavour should come from the zest, which has a stronger lemon taste anyway with the added benefit of not being sour.

Also, we used half the amount of pasta and shared the sauce between the two of us - just about enough. If you want to serve this dish to four persons, remember to double all ingredients except for the amount of pasta.

Crosspost. I found that the exact the same recipe was published online. I crossposted my review here.

(edited 21st May 2010) (0) comment (0) useful  

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