As rosé season comes to a close (well, in MY mind it’s always rosé wine season, #roséallday), it’s time to garner strength, leap into the breach, and cook a little with the cherished nectar.

Today, we have Lemon Rosé Pasta: homemade linguine noodles cooked in rosé wine (you may have to double the recipe – we never have any leftover wine in our house – so you may use a full bottle), preserved lemons, and freshly ground sea salt and pepper. It’s simple and it’s SO delicious. Oops, don’t forget the butter!

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Lemon Rosé Pasta

1 recipe Homemade Pasta (or fresh or frozen pasta noodles)
1 1/2 cups dry rosé wine
2 Tbs. butter
1 Preserved Lemon, rinsed and sliced
sea salt and pepper

In a large pot, bring the wine to a boil. Add the pasta and cook until almost all of the liquid has been absorbed.
Reduce heat to a simmer.
Add the butter and fully coat the noodles.
Season well with the salt and the pepper.
Stir in the sliced Preserved Lemon slices.

Serve hot!