Restaurant inspiration · Our own recipe
Mafaldine with pink peppercorns and lemon butter
Lilia’s mafaldini with pink peppercorns and Parmigiano inspire this simple pasta with lemon butter.
An original WYNCH recipe idea inspired by Lilia, Brooklyn.
Ingredients
Serves 2
- 200 g mafaldine
- 35 g butter
- 60 g Parmesan
- 1 tsp pink peppercorns
- ½ unwaxed lemon
- salt
Method
- Cook the pasta in salted water, saving 200 ml cooking water. Finely grate Parmesan and roughly crush the peppercorns.
- Melt butter over low heat. Add lemon zest and half the peppercorns.
- Toss in pasta and 80 ml cooking water. Remove from the heat, stir in Parmesan and loosen with more water if needed. Finish with the remaining peppercorns.
Which wine style works?
A fresh Sicilian Grillo works with the lemon butter and Parmesan.
The inspiration
Lilia, Brooklyn · Mafaldini, Pink Peppercorn, Parmigiano. View source.
Our own adaptation, not an original restaurant recipe or a collaboration. This recipe idea has not yet been kitchen-tested. The image is AI-generated.
