Savory Lemon Pasta with Edam Cheese

Savory Lemon Pasta with Edam Cheese

Photo: Daniel Shechter

Styling: Noa Kanerik

Yield: 4 servings

Prep time: 40 minutes

Level: Easy

Lemon peels from a large lemon (only the colored part)
1 tablespoon confectionary sugar
1 package (16 oz) fettuccine
5 tablespoons olive oil
3 cloves garlic, sliced
2 green onions, sliced
8 fresh mushrooms, chopped
1 teaspoon salt
2 teaspoon coarsely ground pepper
1/2 cup chopped parsley
1 teaspoon thyme
5 Tnuva Edam Cheese Slices

1. Preheat oven to 400ºF. Line a baking pan with parchment paper.
2. Arrange the lemon peels on the pan and sprinkle with the confectionary sugar. Bake for 20 minutes. Let cool and cut into slivers.
3. Cook the fettuccine according to package directions. Reserve half a cup of the cooking water, then drain. Toss the pasta with 1 tablespoon olive oil.
4. Heat the remaining olive oil in a large skillet. Add the garlic, green onion and mushrooms and saute for 3 minutes, until the mushrooms change color. Add the lemon peel slivers, salt, pepper and the cooking water and stir.
5. Add the pasta, parsley and thyme and mix well.
6. Transfer to a large dish. Decorate with thin pieces of Edam Cheese Slices and serve immediately.

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