Lemon Pasta Recipe
The first lemon pasta recipe is traditionally cooked by fishermen at sea so is extremely simple but tasty and also suitable as a cold pasta salad recipe. 
This easy pasta recipe was given to me by our friend Mirco, a diligent researcher of traditional Italian food. It is his favorite recipe when he is hungry and short of time.For 4 people: 450 gr. (1 pound) of your favorite pasta 1 LEMON 2 spoons of pickled CAPER buds 200 gr.(7 ounces) of canned TUNA FISH OLIVE OIL Wash the lemon and peel half of its skin, avoiding the white inner layer that is bitter. Cut the lemon zest in the smallest pieces you can achieve. Cut the caper buds and mix them with the lemon peel and tuna in a large bowl. Add olive oil to make the mix smooth. Cook the pasta al dente and add it to the bowl. Serve it hot or cold. Here is another fresh, summer recipe for pasta with lemon. 450 gr. (1 pound) FARFALLE (bow tie pasta) 1 LEMON 1 ONION PARSLEY extra virgin OLIVE OIL freshly ground PEPPER SALT Cut the onion in tiny pieces, and mix it in a big bowl with olive oil, lemon juice, salt and pepper. Cook the farfalle well al dente, add a little olive oil, mix with a wooden spoon and let them cool. Pour the farfalle in the bowl and mix them with the sauce. Sprinkle with the finely cut parsley and serve them decorated with lemon slices. Go from Lemon Pasta Recipe to Le-Marche-Travel-Guide Homepage
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