One of the best parts of this pasta is how quickly it comes together. I use either panko or regular breadcrumbs to make the za’atar topping for the pasta, but panko always gives the crispier topping. I’ve got a Meyer lemon tree in my backyard, and honestly, 90% of those lemons go straight into making jars of preserved lemons. Their aroma is beautiful, and their refreshing scent fills the room as soon you begin handling them. The soft and creamy texture of ricotta that’s whipped along with the zest and juice from fresh lemons. It ties all the elements of the pasta together. Start by toasting the breadcrumbs and cooking the pasta at the same time. Taste the breadcrumbs to ensure the flavor of the za’atar comes through, I find some brands of za’atar to be different in intensity than others. This will help save much time in the kitchen. Next, whip the ricotta and then put it all together. I like to garnish the pasta with either basil or oregano but don’t use both; I find that when used together, they compete. If you want to add some protein to this, crispy fillets of pan-fried salmon or grilled or sautéed chicken breast would be perfect. No reviews 4 garlic cloves, grated 2 Tbsp pine nuts or sliced almonds 1 tsp crushed red pepper flakes 1 cup/140 g Italian or panko breadcrumbs 2 Tbsp za’atar or more as needed ground black pepper fine sea salt 1 lb/455 g dried spaghetti or angel hair pasta 1 whole preserved lemon, rinsed and minced 8 oz/230 g ricotta cheese 1 Tbsp fresh lemon juice Zest of 1 lemon Fresh basil or oregano leaves, torn to garnish Using Kosher salt, separate the lemon enough to put a teaspoon of salt in the opening, turn the lemon and do the same the the other half (2 tsps of salt per lemon). Put the lemon in a jar. Continue until you tightly fill the jar with lemons. Allow to sit for about an hour, juices will come out of the lemons. Next you want to add more lemon juice to fill the jar. Close the jar tightly. Let it sit at day on the counter. Next day, turn the jars over and check to see juice levels. Add more lemon juice if the lemons aren’t covered. Let sit on counter for another day. Next day, turn the jar over and check to see juice levels. Add more lemon juice if the lemons aren’t covered. Let sit on the counter another day. Repeat for four days. Next, refrigerate. Wait 4 – 6 weeks and the lemons are ready for use. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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