lemon and cheese pasta

Sometimes — for me, at least — lemon, cheese and pasta are all the words you need to hear.

If those magic words don't do it for you, let me elaborate a little. Angel-hair pasta gets smothered in a lightly creamy sauce heightened by grated asiago cheese, just-squeezed lemon juice and zest, and a big handful of minced parsley. It's simple, fresh and lighter than you would think, but still very much in the realm of comfort food. Oh, yum.

Now, excuse me, but I'm off to host an evening of homemade pizza and old Disney movies. When was the last time you saw The Great Mouse Detective?

Lemon and Cheese Pasta

Adapted from Wanderlust, via Smitten Kitchen

1 pound angel-hair pasta
salt
3 lemons, for 1 tablespoon lemon zest and roughly 1/2 cup juice
1/4 cup olive oil
1/4 cup heavy cream
3/4 cup finely grated asiago cheese (or parmesan, etc.)

freshly ground black pepper

large handful of fresh parsley, minced finely

In a large pot, cook pasta in well-salted water until al dente. While the pasta cooks, zest and juice the lemons.

Set aside 1 cup of the pasta water and drain the pasta. In the same pot, bring the pasta water, olive oil, heavy cream and lemon zest to a soft boil on medium-high heat. Stir occasionally. Add pasta; reduce heat to medium-low heat and stir. Add cheese and 1/4 cup lemon juice to the pasta; toss well with tongs. Add more lemon juice to taste; season with salt and pepper. Toss in the parsley and serve hot, sprinkling with extra cheese if desired.