Comments on: Pasta with Basil, Tomatoes and Lemon Zest (recipe)

By: Cooking With Zest: Recipes That Make the Most of Fresh Lemon, Orange, and Lime Fruit Zest | Hugging the Coast

Tue, 07 Jul 2009 02:34:18 +0000

[...] Pasta with Basil, Tomatoes and Lemon Zest Recipe from Trini Gourmet [...]

By: Dr. Eric Flescher

Dr. Eric Flescher — Wed, 12 Mar 2008 17:58:48 +0000

While looking for zest information I can upon your zest and pasta recipe. Very nice website? I will have to add it to my links and come back to read more and look for more recipes too!!!

By: Sarina

Sarina — Fri, 11 May 2007 00:39:54 +0000

thanks meltingwk Pesto chicken with jalapenos sounds wonderful as well

By: MeltingWok

MeltingWok — Tue, 08 May 2007 10:36:46 +0000

Sarina, wow, your basil garden looks very prosperous Great way to use the fragrant basil in a pasta with tomato and a light zesty lemon twist, simply refreshing I, on the other hand is bit more on the carnivorous side and have use my leftover basils for a Pesto Chicken dish, with some fire me up jalapenos

By: Sarina

Sarina — Mon, 07 May 2007 23:35:01 +0000

hope they taste the same the leaves on my bayleaf tree don’t look like the leaves i see other people posting that are sold in little bottles everything here is different i guess

By: Sarina

Sarina — Mon, 07 May 2007 23:31:55 +0000

a microplane zester is one of my dream purchases that and a cuisinart

homemade pesto is the best!

By: Trig

Trig — Mon, 07 May 2007 17:08:35 +0000

Your basil doesn’t look anything like the basil we get in Britain. These leaves appear to be much paler and straighter than ours, our Mediterranean basil is a darker green and the leaves all curl downwards.

By: Cynthia

Cynthia — Sun, 06 May 2007 23:59:00 +0000

Hi Sarina,

Basil is my favourite herb too! I also have a homemade bottle of pesto in my fridge to whip up a quick pasta dish.

Blanching the zest, that’s new; never heard that one before… do you have a microplane grater? The long cylindrical one? It can save you having to blanch the zest as the grate is actually a micro slice and as such you can get a hint of the flavour by just shaving a few strands.

By: Sarina

Sarina — Sun, 06 May 2007 20:39:12 +0000

hi kalyn! The blanching stripped the zest of most of its flavour actually. I was pleasantly surprised as I am not usually a fan of raw lemon zest. Blanching it took out most of the flavour so that chewing it along with everything else just gave it a ‘hint’ of citrus without being jarring or unduly sour

By: Kalyn

Kalyn — Sun, 06 May 2007 20:14:46 +0000

I like the idea of cutting up the tomatoes and herbs and letting them marinate with each other before you put it on the pasta. Never heard of blanching lemon zest. Would it make it stronger in flavor, do you think?