Happy Saturday. Here in DC, we take cherry blossoms very seriously. So on Thursday, when they hit peak bloom earlier than expected, I took an extra-long walk to celebrate (it really is this beautiful). But that wasn’t the only surprise this week...
— Melissa Goldberg / Senior Editor / Washington, DC
You’ll Make This 20-Minute Lemon Pasta More Times Than You Can Count
theSkimm
We’re not big on rules. But here’s one we live by: Once spring hits, anything requiring more than 30 minutes in the kitchen is a hard pass. That’s why we’re obsessed with this Lemon Parmesan Pasta from Maxine Sharf, author of the new cookbook Maxi’s Kitchen. Inspired by a childhood favorite, the recipe features pipe rigate noodles (the best short pasta there ever was or will be) tossed in a creamy, no-cook sauce made from ingredients you probably already have. Think: grated Parm, toasted pine nuts, and lemon juice. The result? A restaurant-fancy pasta that leaves you with more time for actually enjoying spring.
The Time Commitment: Just 20 minutes.
Key Tips: Forthe silkiest, evenly coated pasta, combine the noodles and sauce immediately after draining. And don’t be afraid to make it your own: Top with toasted breadcrumbs for extra crunch, or add chicken or shrimp for more protein.
Other Takes: Not sure what to do with the rest of that Costco-sized bag of lemons? Try…
Lemony Orzo With Asparagus and Garlic Bread Crumbs. One fan said it might be “the best thing I’ve ever made with asparagus, if not one of the best things ever.” The more than 15,000 five-star ratings back that up.
Chicken Piccata Pasta. This twist on the Italian-American classic adds ruffled radiatori noodles — so none of that lemony, buttery, garlicky sauce goes to waste.
