Cooking, like life in general, is all about balance. Harmonizing contrasting flavors and textures are obvious and critical components, but there’s so much more to it than that. There’s also the balance between needs and wants; aversions and cravings; nutrition and comfort. Balance goes beyond what’s on the plate when you do it right.

Creamy walnut and roasted lemon pasta is my best example of balance at the moment. At a time when winter weather is prone to unpredictable
tantrums, farmers market hauls are pitiable, and inspiration is scant, this simple dish covers the full spectrum of demands and desires.

Elegance in Simplicity

Meyer lemons, naturally sweet, are roasted to lightly char the edges, adding a unique caramelized flavor to the sauce. Blended walnuts create the creamy base, their earthiness accentuating the toasted notes, and subtle bitterness bolstering the sourness of the citrus. From there, seasonings are minimal, emphasizing umami with nutritional yeast and miso paste, plus a touch of red pepper flakes for a bright finish. To round it all out, a handful of greens incorporates more freshness, while still cooking down to a soft, silky texture.

Don’t sweat the details. Campanelle pasta, those flourishing trumpet shapes, are my favorite here, but anything from rigatoni to bow ties will do. Meyer lemons aren’t the only sort that will work, if your choices for citrus are limited.

Better Balance

That’s the thing about balance; there’s no one way to achieve it. What’s more, it isn’t finite. You’re allowed to redefine what balance means to you. I just hope this recipe might help you find it like I did.

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Yield: Makes 2 - 3 Servings

Creamy Walnut and Roasted Lemon Pasta

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Roasted lemons add a rich, caramelized flavor to this nutty walnut sauce. Coating al dente pasta like a velvety blanket, it's a perfectly comforting dish for a cold winter day.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 1 Meyer Lemon
• 1 Cup Toasted Walnuts, Divided
• 1/2 Cup Vegetable Stock
• 1/4 Cup Nutritional Yeast
• 2 Tablespoons White Miso Paste
• 1 Clove Garlic
• 1/4 Teaspoon Crushed Red Pepper flakes
• 1/4 Cup Olive Oil
• 8 Ounces Campanelle Pasta, Cooked Al Dente
• 3 - 5 Ounces Fresh Baby Spinach or Arugula

Instructions

1. Preheat oven to 375 degrees and line a sheet pan with parchment paper.
   
   
2. Thinly slice the lemon and remove seeds, arranging the slices in a single layer on the sheet pan. Placing the sheet in the upper third of your oven, roast for about 25 - 30 minutes, or until they turn gold brown around the edges. Let cool.
   
   
3. Place 1/2 cup of the walnuts in your blender or food processor along with the stock, nutritional yeast, miso, garlic, and red pepper flakes. Pulse to combine. Add the roasted lemon slices and pulse again for about 30 seconds. Then, with the motor running, slowly drizzle in the oil to emulsify, as if you were making a vinaigrette. Continue blending until the mixture is completely smooth and creamy.
   
   
4. To serve, toss the pasta with your greens of choice while still warm to lightly wilt them. Add in the sauce and toss to coat.
   
   
5. Divide the pasta between plates. Roughly chop the remaining 1/2 cup of walnuts and sprinkle on top right before serving. Enjoy warm.
   

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  La Tourangelle, 100% Organic Extra Virgin Olive Oil, 25.4 fl oz (750 ml)
• 
  KAL, Nutritional, Yeast Flakes, Unsweetened, 12 oz (340 g)
• 
  Now Foods, Real Food, Raw Walnuts, Unsalted, 12 oz (340 g)

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 611Total Fat: 44gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 0mgSodium: 659mgCarbohydrates: 44gFiber: 11gSugar: 4gProtein: 21g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.