Matthew: I had some extra lemons to use up, so I was searching on the NYTimes website for recipes. This recipe, for pistachio lemon bars, looked interesting because I had never seen pistachios and lemons combined before. I tried it and right away knew something was wrong when I pulled them out of the oven. I somehow forgot to add the cup of sugar to the filling, turning it into a leathery scrambled egg filling. The crust was great, but the filling disaster kind of ruined the dessert.
I wasn’t about to give up on the lemon-pistachio combination, so I next turned to pasta. I made up a simple dish with spaghetti, wild ramps, lemon juice, pistachios, and parmesan. Wild ramps have been in season for the past month or so and I’ve been using them quite a bit to add a more delicate garlic flavor to dishes. This pasta dish was incredibly easy to make–I sauteed the ramps while the pasta was cooking and then just combined everything in a bowl. It turned out great with all the simple flavors and was a very satisfying dinner. The lemon to pasta ratio seems key. I made this a few days later and the lemon overpowered the other flavors.