- Most Helpful
- Highest Rating
I made this last night with some youth for an "Iron Chef" competition (lemons were the secret ingredient). We ended up adding about a half stick more butter that we browned, garlic salt, herbs de Provence, and lots of parmesan cheese. It won (along with a frozen strawberry lemonade).
What a glorious way to showcase a fine imported pasta. A summertime treat that is sure to appear on my table again and again. Easy and fast, it's simplicity belies it's perfection.
I'm sorry, but we just did not like this...not a single person would eat it. The flavors were too strong and tangy and didn't seem to meld very well...