Lemon Pasta

Ingredients

• 16 oz linguine or any kind of long, dry pasta
• 1-2 tbsp kosher salt
• 3 lemons
• 4-6 garlic cloves, thinly sliced
• 3-4 tbsp olive oil
• ½ cup sun-dried tomatoes, julienned
• ½ tsp red pepper flakes
• 1 tbsp white wine vinegar
• 1-2 tbsp butter
• 4 oz Grana Padano cheese, grated
• 2 oz fresh basil on stem
• 1 oz fresh thyme on stem
• Ground black pepper

Instructions

1. 1
   Add 2-3 quarts of water to a 5 quart stock pot, and place over high heat to boil.
2. 2
   Using a microplane, remove as much zest from the lemons as possible, then juice the lemons into a small bowl. Combine zest and juice, and set aside for later.
3. 3
   Place garlic in a small microwave safe bowl with enough olive oil to just cover the garlic (roughly 3 tbsp). Microwave on high for 30 seconds to a 1 minute, or until the garlic is fragrant. After microwaving, add the sun-dried tomatoes and crushed red pepper flakes. Set aside.
4. 4
   Once the stock pot of water is at a boil, add the kosher salt, then the pasta. Cook pasta less than package directions (usually two minutes less than the lower number on the package). Near the end of cooking, reserve 1-2 cups of the starchy pasta water. Drain the pasta, but do not rinse.
5. 5
   Working quickly and using the same large pot that the pasta cooked in, add the garlic mixture to the pot, and cook on a medium heat for 1 to 2 minutes. Add the white wine vinegar and cook until it completely evaporates.
6. 6
   Add the pasta back to the pot along with a cup of the pasta water and the lemon juice and zest. Cook 2-3 minutes more.
7. 7
   Turn off the heat and add the butter to the pasta, stirring vigorously until butter is completely melted. Add 4 oz of the cheese and stir vigorously until incorporated. A smooth sauce will form as the cheese and butter emulsify together. Add pasta water as needed to reach the desired sauce consistency.
8. 8
   Garnish with more grated cheese, fresh herbs, and cracked black pepper. Serve immediately.