We cooked many pounds of pintos—and debunked a few myths.

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COOK THIS NOW

Pasta With Brown Butter, Whole Lemon, and Parmesan

 
tube pasta in a brown butter sauce with slices of caramelized lemon and black pepper
 

Using a sliced whole lemon gives you unbeatable fresh aroma from the skin, bitter complexity from the pith, and tart, puckery juice from the flesh. Thin slices soften evenly and ensure that the lemon plays nicely with the pasta, butter, and Parmesan.

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