Less is More: Kate's Lemon Pepper Pappardelle Pasta with Basil

Years ago before there was a Trader Joe’s in New York City, my husband used to hear about the fun food store all the time from his friend and colleague who had grown up in Los Angeles. His friend would rave about Trader Joe’s specialty products that could only be purchased at TJ’s, and not found anywhere else. We really couldn’t understand at that point what the big deal was – there were plenty of grocery and specialty stores on each block of Manhattan!

When we were finally acquainted with the Trader Joe’s shopping experience, it became apparent why this friend was hooked. The stores have a vast selection of organic food, fresh and inexpensive produce, copious vegetarian options, cheap yet distinctive wine, and unique specialty items (where else can you buy a box of microwaveable Indian dinner for two for abut $3?).

Trader Joe's is now a weekly stop in my grocery shopping line-up. This summer I tried one of the Trader Joe's original products, Lemon Pepper Pappardelle Pasta. I made a delectable sauce to go with it, that in retrospect had too many layers that buried the flavorful pasta. I purchased the pasta again and have had it waiting on deck in my pantry for a night when I had nothing else planned.

I cut out a lot of the ingredients I previously used and simplified it. We ended up with a more pure and delicate pasta, that was just as good as my previous attempt, but gave the pasta the full spotlight. This was also another excuse to use my Myer Lemon Olive Oil. (For the record, my first version included the following ingredients with the addition of sun-dried tomatoes, shallots, white wine, and scallops.)

Kate's Lemon Pepper Pappardelle Pasta with Basil
Ingredients
* 1 (8 oz.) package Lemon Pepper Pappardelle Pasta
* 3 tablespoons Meyer Lemon Olive Oil*
* ½ cup Parmigiano-Reggiano, grated; plus more for garnish
* ½ cup fresh basil, chopped
* ¼ cup pine nuts, toasted
* Kosher salt and freshly ground pepper, to taste
* Crushed red pepper flakes, to taste

Directions
Bring a large pot of water to a boil. Add salt and cook pasta per instructions on package. Drain pasta (but do not rinse) reserving ½ cup pasta water. In a large bowl, combine pasta with remaining ingredients. Add pasta water to moisten, if necessary. Transfer to a serving platter and garnish with more cheese.

**Note - If you don’t have lemon olive oil, I would recommend using extra-virgin olive oil along with 1 teaspoon of lemon zest (or fresh lemon juice) per tablespoon of olive oil.

Special Side Dish: Broccoli Florets with Meyer Lemon Olive Oil

When we returned from our vacation to California last spring I brought myself (and my family members) some souvenirs. Unfortunately, one can only fit so many bottles of wine and olive oil in a suitcase. (Not to mention the extra charge airlines are demanding per checked bag, and the further charge if you bag exceeds 50 pounds in weight – I will admit that over the past several years I’ve had several bags weigh in at 49.5 pounds!)

Among other goodies, I was able to fit a bottle of Meyer Lemon Olive Oil in my bag, purchased at the Oakville Grocery in Oakville, California. I’ve been savoring it in small amounts ever since, and one of my favorite applications is with steamed broccoli.



I slightly adapted this recipe from Giada de Laurentiis. (I found that I didn’t need as much olive oil as her recipe calls for, and I also like the addition of crushed red pepper flakes for a little kick.) If you don’t have lemon olive oil, I would recommend using extra-virgin olive oil along with 1 teaspoon of lemon zest (or fresh lemon juice).

Broccoli Florets with Meyer Lemon Olive Oil
(Modified from Giada's Family Dinners)
Ingredients
* 1 pound broccoli florets
* 1 tablespoon Meyer lemon olive oil
* 1/4 teaspoon crushed red pepper flakes
* Salt and freshly ground black pepper

Directions

Fill a large pot halfway with water. Cover and bring the water to a boil over high heat. Salt the water and add the broccoli. Boil until the broccoli is crisp-tender, about 5 minutes.

Drain, transfer the broccoli florets to a large bowl, and toss with the oil to coat. Season the broccoli florets with crushed red pepper, salt and pepper, to taste, and serve.