Hi everyone, I ended up pulverizing some lemon leaves and deciding to use that to make pasta al limone. I will say that the one thing I do add that is unconventional is a pinch of sugar. Something about it rounds out the flavour profile for me. There are a lot of recipes out there online so I won’t bother, but what I do do is boil the pasta water with squeezed lemon carcasses and I also use the carcasses to cook the base of the sauce!   submitted by   /u/A_Venger [link]   [comments]