Bucatini with Lemon, Lime, and Rosemary Dust
Serves 6 as a first course
Our photographer, Steven Rothfeld, shared this surprising recipe, and the pasta sings of lemon groves terraced above the sea at Cinque Terre. What surprising pungency and contrast the ground fresh rosemary adds. A crisp, chilled white wine, a salad of little lettuces…we’re there. Why not, the next time, add crab or grilled shrimp? Because you are using the outside of the fruit, select unwaxed organic lemons and limes.
10 ounces (280 g) bucatini
Grated zest and juice of 1 large lemon, 3 to 4 tablespoons
Grated zest and juice of 1 large lime, 3 to 4 tablespoons
2 tablespoons fresh rosemary, finely minced
1/3 cup (60 ml) extra virgin olive oil
½ teaspoon coarse salt
¼ teaspoon freshly ground pepper
¾ cup (75 g) grated Parmigiano Reggiano
In a large pot of boiling salted water, cook the pasta until barely al dente, 8 to 9 minutes. Do not drain.
Very finely mince the rosemary or pulverize it in a mini-processor or blender. Zesting is easiest with a microplane.
Warm the olive oil in a large skillet over medium-low heat. Add citrus zests, rosemary, and the salt and pepper. When the rosemary begins to sizzle, remove pan from the heat.
When the pasta is barely al dente, transfer it with tongs directly into the skillet on medium heat. Toss to coat the pasta with the flavored oil. Reduce the heat to low and add the lemon and lime juices, then toss in half the cheese. Season with additional salt and pepper to taste. Pass the rest of the cheese separately.