As you might expect, there’s a decent amount of zing in this lemon and jalapeño pasta. With its fresh, citrusy flavor and grassy and bright jalapeño kick, it’s the sort of pasta that just wakes up the tastebuds. Plus, it’s easy to make – it only takes minutes to prepare and a handful of ingredients.
But what I love best about lemon and jalapeño pasta is how surprisingly versatile it is. It works as well as a light lunch on its own as it does paired as a side with grilled chicken or fish. It also works well with red meats, so if you’re looking for a steak or BBQ, keep this recipe bookmarked.
If you’re looking for more spiciness, opt for a little cayenne powder or crushed red pepper, not more jalapeño. You’ll want a solution that’s more neutral in flavor so you don’t unbalance the bright, grassy flavor of those jalapeños with the lemon tang. And, if you’d like creamier pasta, this recipe also works well with a little creme fraiche added.
Lemon and jalapeño pasta is best eaten immediately, as the citrus doesn’t have the same oomph the next day. So plan accordingly!
Like this recipe? You’ll love these too:
- Chorizo and Chipotle Pasta: The polar opposite of this recipe, smoky and meaty. Another great BBQ side.
- Aglio, Olio E Peperoncino: Garlic, oil, and chilies is a simple, yet strikingly tasty dish.
- Sopa Seca De Fideo Con Ancho: Simply noodles in ancho sauce, but there’s nothing simple about the flavor here, nutty and earthy only begins to tell the story.
Lemon and Jalapeño Pasta
- Set a large pot of boiling water over a high heat and bring to the boil.
- Add the pasta and salt and cook according to the pasta packaging.
- Drain the water, but keep the pasta in the pot.
- Grate the zest from both lemons and squeeze their juice into the pasta.
- Stir in the finely chopped jalapeño and grated Parmesan.
- Finally, stir in the olive oil and add salt and pepper to taste.
- Serve immediately