Photos by Spacecrafting
Lemon & Herb Pasta
“This is great made ahead either earlier in the day or even the day before, and served at room temperature,” says Burton. “Adding crispy artichokes or capers on top would also be lovely.”
- 1 whole box of any noodles you like (Burton used Trader Joe’s Quite Possibly the World’s Largest Fusilli)
- 1 stick butter, room temperature
- 4–5 Tbsp flour
- 2/3 cup fresh squeezed lemon juice
- Zest of 2 lemons
- 3–4 garlic cloves, finely minced
- Red pepper flakes
- 2/3 cup fresh chopped basil
- 1/4 cup fresh chopped dill
- 1/2 cup Panko breadcrumbs
- Fresh grated Parmesan
Prep ingredients. Boil water. Add noodles and salt to water and cook as directed.
Sauce: Meanwhile, add butter to saucepan on medium heat. When butter bubbles, add garlic and sauté for 2–3 minutes. Add lemon juice and zest; adjust heat to medium-high. Season with salt and red pepper flakes. Add flour and whisk until sauce thickens (about 3 minutes) and flour taste cooks out of sauce. Chop herbs and set aside.
Mix ingredients: When noodles are al dente, drain (reserving 1 cup of the pasta water) and add noodles to bowl. Add sauce and herbs to the noodles and toss. Add a little pasta water if needed. Grate fresh parmesan over the top of the noodles, add breadcrumbs, and serve!
“I love arugula for salad because the leaves themselves have a mildly spicy flavor and wonderful texture. This salad is easy to have prepped about 80 percent of the way ahead of time; just toss right before serving,” says Burton. “I have a little trick I like to use when I put salads together: greens + fresh fruit + nuts + dried fruit + cheese + dressing/seasoning—it works great!”
- 1/8 thinly sliced red onion
- 1/2 cup pomegranate seeds
- 1/4 cup dried chopped cherries or apricots
- Package of arugula
- 1/4 cup chopped salted pistachios
- 1–2 oz. goat cheese
- Extra virgin olive oil
- White balsamic vinegar
- Kosher salt and fresh cracked pepper
At the bottom of a salad bowl, add the red onions, pomegranate seeds, and dried cherries or apricots. Then add the arugula on top of it and set aside. When ready to serve, toss in the chopped pistachios and crumble the goat cheese on top of the arugula. Season with the oil and vinegar to lightly dress the salad, add a healthy pinch of salt and pepper, then gently toss everything together, making sure to incorporate the ingredients from the bottom of the bowl.