I love lemons. Love them love them love them. Here’s the recipe I said I’d post. It’s so good, but it’s for lemon lovers only. Alex thought it was much too lemony, but what does he know. Sucker. I’m not a pasta person, really, but this rocks my boat. It’s lovely, lemony and delish. Try it!

Lemony Risoni Serves 4

• 1 lb risoni pasta
• 1 small lemon, peel and juice
• 1/3 cup parsley
• 2 garlic cloves, minced
• 2 tbsps olive oil
• 1 tbsp nutritional yeast
• salt and pepper

Cook the risoni in a large pot of well salted boiling water. Depending on the size of your risoni (there are bigger and smaller ones) they’ll have to cook for between 5 – 10 minutes. Check your packet. Drain them and rinse in cold water to stop the cooking. Put back in the pot and toss with half of the olive oil.

While the pasta is cooking, grate the lemon with a microplane grater (or a normal small grater) and juice the lemon. Mince the garlic and chop your parsley finely. Add the rest of the olive oil to a medium size pot and heat. Add lemon zest and garlic and cook over medium heat for a minute or two, don’t let it brown. Add in the parsley, risoni, lemon juice and nutritional yeast. Salt and pepper to taste. Heat for about a minute more, not longer or the fresh lemon flavour will go away. Enjoy!

Recept på svenska: Risoni med citron och persilja