Recipe: Lemon-St. Saviour Pasta

We’re at the time of year when tradition calls for rich, decadent dishes and lavishly filled buffets —all the more reason to have recipes on hand that offer lighter flavor profiles. Citrus always comes in handy to cut through and complement more indulgent ingredients; here, we’ve combined our sumptuously creamy Camembert-style St. Saviour with bright, acidic lemon. Served with your favorite pasta and set off with garlic, cream, and white wine, this dish comes together quickly. Combined with a mixed-greens salad and a fresh baguette, you’ve got a dinner worth gathering at the table for. 

Lemon St. Saviour pasta

Ingredients

2 rounds Hoards St. Saviour cheese, rind removed and cubed

2 tablespoons butter

3/4 cup heavy cream

2 fresh garlic cloves, crushed

⅓ cup white wine

Juice from 1 lemon (Meyer or standard)

Grated lemon peel from one lemon (organic if possible)

1 teaspoon instant vegetable broth

8 oz pasta, cooked and drained but not rinsed. (Reserve ¼ cup of the pasta water to thin sauce if needed.)

Grated lemon peel or fresh thyme to garnish

Instructions

Melt butter in large saucepan over medium high heat. Add the crushed garlic and cook until fragrant. Then add the heavy cream, instant broth, wine, lemon juice and zest. Whisk until well combined.

Heat until mixture start to bubble but not boil, stirring frequently. Reduce heat to medium low. 

Add the cubes of St. Saviour cheese, a few at a time and whisk into the mixture. After all cubes are incorporated finish with salt and pepper to taste. Keep warm.

Mix in pasta. Add pasta water if sauce is too thick for your liking. Add more lemon peel and or fresh thyme as a garnish.