That one, beautiful, bright, sunny Meyer Lemon from my mom’s tree was a tease. It was just enough to sample the floral tangy flavor this fruit has to offer, but it left me craaaving more. I was super excited when I found Meyer Lemons tucked away in the produce section on a recent trip to Wegman’s. Shoppers nearby probably thought I was crazy, practically squealing and grinning from ear to ear as I cleared out the (entire) stock of Meyer Lemons. I loaded my cart and headed off before anyone else recognized the treasure I had discovered. (Ok, looking back, I probably did seem a bit neurotic at the time but trust me, these would only be more valuable if they came in a diamond covered package!)
Before I even got home, I knew exactly what I was going to do with these little bundles of sunshine. Their tangy, floral flavor would pair perfectly with the rich earthiness of roasted garlic and pine nuts. From there, I added a little of this and a dash of that, and voila- Meyer Lemon and Roasted Garlic Spaghetti was on the dinner table in no time at all! The zesty hint of lemon was refreshing, but the garlicky goodness and toasted pine nuts intertwined beautifully with the hearty spaghetti.
This dish was one that the whole family loved. Our five year old even declared it to be the “bomb-diggity-totally-awesome-bestest-ever-noodles”. Now, that is an official stamp of approval if I do say so myself!
Meyer Lemon & Roasted Garlic Spaghetti
2 Meyer Lemons, zested & juiced
½ cup pine nuts, roughly chopped
1 head of garlic
2 Tbsp. butter
½ tsps. Meyer lemon sea salt (or regular sea salt)
½ tsps. freshly ground black pepper
¼ white wine
1 Tbsp. grated Parmesan cheese
3 cups spaghetti, cooked al dente (we use gluten free, but regular would work too)
Fresh parsley for garnish
Begin by roasting the head of garlic in the oven. To do this, chop the top off of the garlic head so that the tops of each clove are exposed. Drizzle with olive oil, sea salt, and pepper. Place onto a nest of foil so that the garlic is stable, and bake in the oven at 375° for 35-40 minutes. You will know it’s done when it’s a rich, golden color and is fork tender.
Next, in a large sauté pan over medium heat, melt the butter and continue to cook until light golden brown.
Add the Meyer lemon sea salt and black pepper. Then add the chopped pine nuts and sauté until they are lightly toasted, only about 1-2 minutes (don’t let them burn).
Turn heat down to low and add the juice from 1 Meyer lemon to de-glaze the pan.
Carefully remove 5 cloves of the roasted garlic (or more, depending on your love for garlic). Add to the sauté pan. Gently swirl and smash the garlic in the pan so that the flavors disperse evenly.
Add ¼ white wine and juice from remaining Meyer lemon, let simmer on low heat for 1-2 minutes.
Add in 3 cups of cooked spaghetti, Parmesan cheese, and ½ of the Meyer lemon zest, tossing gently to coat pasta evenly.
Garnish with remaining Meyer lemon zest and fresh parsley.