5 Minute || Lemon Peppercorn Pasta


Here is a quick & tasty lunch or dinner idea for using leftover pasta. There are two things that make this dish fabulous – good ingredients & the rich egg yolk adding a quick & easy no cook sauce. I love to use Rustichella d’Abruzzo Bucatini Dry Pasta [available at Whole Foods], and pink peppercorns for their delicate peppery bite wrapped in sweet fruitiness. Don’t be afraid of the egg yolk going in raw, the heat of the pasta will cook it to the perfect consistency. From start to end this dish takes about 5 minutes, providing you have left over pasta to just reheat.






13 responses to 5 Minute || Lemon Peppercorn Pasta

  1. ameera


    I am new to the blogging community and landed upon your blog and love the concept and all the images! I actually have a blog of my own and would love for you to check out and follow my travel blog and help spread the word! Thanks!



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