Rigatoni With Lemon-Chile Pesto & Grated Egg Recipe - Recipezazz.com
From Bon Appetit: The butter (yep, a whole stick) mellows the tart lemon sauce and is key to the finished texture.
Ingredients
- 12 ounces rigatoni dry pasta (or other short pasta)
- Kosher salt
- 4 egg yolks (hard-boiled large)
- 8 tablespoons unsalted butter (divided - 1 stick)
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest (Meyer)
- 2 tablespoons fresh lemon juice (Meyer)
- 1/2 teaspoon crushed red pepper flakes
- Freshly ground black pepper
- 1/2 ounce Pecorino cheese (finely grated, about ½ cup)
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