Ingredients: 

• 11.3 oz Spaghettini di Gragnano IGP
• 2 untreated lemons (juice, peel, and leaves)
• 5.3 oz grated Provolone del Monaco DOP
• Evo oil to taste
• Salt to taste

Directions: 

Peel lemons with a vegetable peeler and soak the peels in water overnight. The next morning, strain the water and discard the peels. Wash, dry, and dehydrate lemon leaves at 140°F (60°C) for 12 hours, then grind and sift into a powder.

Bring the lemon water to a boil in a wide pot. Add the Spaghettini with a drizzle of oil and cook over high heat, shaking the pot until softened. Begin stirring gently, being careful not to break the pasta. Continue cooking, adding more lemon water as needed to create a creamy consistency. Turn off the heat and stir in the grated Provolone del Monaco and a drizzle of olive oil.

Plate and finish with a dusting of lemon leaf powder. Refrigerate any leftovers.