Creamy Lemon Pasta with Gluten-Free Meyer Lemon Fettuccine

Serving Size: 2-3
Prep Time:  5 minutes
Cook Time: 35 minutes
Total Time:  40 minutes


8-9 oz. Pappardelle's Gluten-Free Meyer Lemon Fettuccine
4 quart water
2 tablespoon plus 3/4 teaspoon kosher salt
3/4 cup extra-virgin olive oil
1 tablespoon Meyer lemon zest
1 teaspoon honey
1 cup heavy cream
1 pound dried fettuccine
2 tablespoon fresh Meyer lemon juice
3 ounces grated Parmigiano-Reggiano cheese (about 3/4 cup)
1/2 teaspoon freshly ground black pepper, for garnish
1/3 cup Meyer lemon supremes, for garnish


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 6-8 minutes. Drain, reserving 1/2 cup pasta water. Rinse under cool water and set aside.
  2. Meanwhile, heat oil and lemon zest in a large skillet over medium. Add remaining 3/4 teaspoon salt, honey, and shallots, and cook until shallots are softened and oil is hot, about 5 minutes. Whisk in cream. Let simmer 2 minutes. 
  3. Stir cheese and 1/4 cup reserved cooking liquid into skillet with cream sauce. Add pasta, and toss to coat well. Add remaining 1/4 cup reserved cooking liquid if necessary. Divide among 4 bowls, and garnish with pepper and Meyer lemon supremes.