Adapted from Oprah’s Lemon Angel Hair Pasta. Make two servings serving here with beef teriyaki and cherry tomatoes.
4 oz dried angel hair pasta
1 Tablespoon unsalted butter
1 Tablespoon extra virgin olive oil
1 Tablespoon fresh packed parsley, chopped
2 Tablespoons fresh lemon juice, divided
1 cup grated Parmesan cheese
Ground black pepper, salt to taste
2 teaspoon lemon zest
1 chile or scallion, finely chopped
1 Tablespoon mint or basil coarsely chopped
Flake red pepper
1 Tablespoon roasted or toasted and chopped walnut
- Cook pasta in 2 quart water with 1/2 tablespoon fine sea salt or table salt. Waiting until water rolling boil, add salt. Then pasta, stir well, lower the heat down to keep it gentle boiling. Stir occasionally until still have a bite bout 4-5 minutes . Do not overcooked because pasta still cooks after being removed from water. Pick the pasta out by tongs or a strainer into a bowl. Save pasta water.
- Add butter, oil, 1 tablespoon lemon juice, parsley into pasta and mix well, taste and add the remaining lemon juice if needed. If pasta looks dry a few tablespoons pasta water and mixed. Divide pasta in serving bowls/plates. Sprinkle with 2-3 Tablespoons grated Parmesan cheese. black pepper. Garnish with walnut, flake red pepper, chile or scallion, mint if use.