I like carbs and I cannot lie! The way I see it, God invented carbs for a reason! #yolo
This isn’t your typical meat sauce + noodles. It’s light and refreshing.
It’s an unexpected combo that works so so well together! Perfect for a summer side dish. I typically have all the ingredients on hand too!
A couple of thing before we get started. “Good” olive oil is KEY! It’s one of the main ingredients on this dish. I bet you already know what I’m going to say, huh? Seka Hills Olive Oil is the #1 in my book. I don’t even mess with the store-bought stuff anymore.
You guys, Seka Hills invited me out for a farm tour a few weeks ago. I’m still blown away. Over 17,000 acres! Different olive varieties. Grapes #wineo Almond trees. Honey (bay’s fave) Asparagus, which I have a new-found respect for. Not that I didn’t love it before, but did you know asparagus has to be harvested daily? By hand! It’s a labor of love, my friends!
60 acres of asparagus. Crazy, right?
Did you know they grow all the produce that is distributed to wine club members? I figured they sourced it out. Nope! This photo below is where they grow the produce we get! Just another plus!
Oh and if you’re interested in joining their wine club, here’s all the info: Seka Hills Wine Clubs
And can we talk about the fact they now have Beef Club, I might need to get in on that one.
But the olive trees, they are beyond impressive. Seka just released a new variety of Olive Oil. It’s called the Tribal Blend. It’s a unique blend of estate Frantoio + Picual + Arbequina. The results are a medium to robust intensity. It’s different. More bold.
This week, I cracked open my second bottle of the Tribal Blend EVOO! And It’s what I used in this Lemon Spaghetti recipe!!
Basically, I’m obsessed with it.
The funny thing, I’ll drink cheap ass wine. Pizza from Little Caesars. But when it comes to olive oil, I straight up do not mess around with the cheap stuff. Ha!
Lemon Spaghetti //
Here’s what you’ll need:
- 2/3 cup “good” olive oil (aka Seka Hills)
- 2/3 cup freshly grated parmesan
- 1/2 cup fresh lemon juice (about 2 lemons)
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 1 lb spaghetti noodles
- 1/3 cup fresh basil, chopped
- zest of one lemon
Here’s what you’ll do:
In a mason jar add olive oil + parmesan + lemon juice + salt + pepper. Shake it up real good and set aside.
Cook spaghetti noodles according to package. Reserving 1 cup of water (after cooking)
* this step is key…don’t forget!
Toss spaghetti noodles with lemon dressing. Gradually add the reserved pasta water, about 1/4 cup at a time. You may not need it all. Top with basil + lemon zest. Maybe a little extra parmesan for good measure. There can never be too much cheese, in my opinion.
I severed this pasta with baked salmon. And damn, it was delish! This is a recipe from the vault. I’ve been making this for years. It’s one of my all time favorite Giada recipes. She recently stated, that it was the #1 dish at her Vegas restaurant. Try it!
BIG thank you to Seka Hills for the amazing tour + goodies! How sweet is it that Corrin reads my blog and knew Bay’s love for their wildflower honey. Which she sent me home with a jar for Bay! So, so sweet!
With the fire devastation I can only hope that Seka Hills harvest isn’t affected.