Lemon Pasta

Lemon Pasta

 2/3  cup olive oil

2/3  cup grated Parmesan cheese

1/2  cup fresh lemon juice (from about 2 lemons)

3/4  teaspoon salt, plus more to taste

1/2  teaspoon freshly ground black pepper, plus more to taste

1 pound spaghetti (or other pasta of your choice)

1 tablespoon lemon zest (from about 2 lemons)

Optional additions:
1/3 cup chopped fresh basil

1/2 cup pinenuts

In a large bowl, whisk the oil, Parmesan cheese, lemon juice and ¾ teaspoon of salt and ½ teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using).

Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil, lemon zest and pinenuts (if using). Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.

We left the cheese and pine nuts out and it was a great side dish.

Steak with Chimichurri sauce

Chimichurri:
1 1/2 cup Spanish olive oil
Juice of 2 limes
1 1/2 cup finely chopped fresh parsley
8 cloves garlic, finely chopped
2 shallots, minced
2 Tbsp each finely chopped fresh basil, thyme, and oregano
Salt and pepper to taste
Instructions:
Combine the ingredients in a bowl and season with salt and pepper. Divide the chimichurri between 2 bowls. Use half as the marinade and half as the dipping sauce.
Gaucho Steak:
2 lb skirt steak, cut crosswise into 3 equal portions
Chimichurri
Salt and pepper
Instructions:
1. Place the steak in a large baking dish and pour half of the chimichurri over it. Turn to coat; cover and marinate in the refrigerator for 2 hours.
2. Preheat grill to high. Let the steak come to room temperature. Remove it from the marinade and season with salt and pepper. Grill for 4 to 5 minutes on one side until browned, turn, and grill another 4 to 5 minutes for medium-rare doneness. Remove from the grill, let the meat rest for 10 minutes, and slice thinly on the bias. Serve with the remaining chimichurri on the side.

Source: Bobby Flay

Goes well with lemon pasta