WHB #83: Lemony pasta with lemon balm

This week Rinku from Cooking in Westchester 21.09.2018** hosts the 83rd editon of Weekend Herb Blogging 27.04.2021 **. Don’t miss the round-up on Monday!

Zitronenmelisse Zitronenmelisse 001

I had to rescue my lemon balm from snails and slugs and now it got over this attack. I don’t know why, but my neighbour’s lemony balm looks much better.

Zitronenmelisse 002

Lemony balm is an ingredient of Germany’s famous abbey medicine. The nun Maria Clementine Martin invented the remedy, an alcoholic extract from herbs and medical plants. I used it for

Lemony pasta with lemon balm

Lemony pasta with lemon balm

I halved this recipe and used whole-meal pasta. Delicious with a very lemony taste!

-========= REZKONV-Recipe – RezkonvSuite v1.4 Button German
Title: Lemony Farfalle
Categories: Pasta, Vegetarian
Yield: 2 Servings


200 grams   Whole-grain farfalle
1 small   Lemon, juice and grated peel
1 clove   Garlic, cubed
1 bunch   Spring onions, cut into rings
1 bunch   Basil, cut into stripes
1/4 bunch   Lemony balm, cut into stripes
1 1/2 teasp.   Oil
150 grams   Yogurt, 0,1 % fat


  Beilage Meine Familie & ich, Mai 2007

  Edited *RK* 05/16/2007 by
  Ulrike Westphal


1. Prepare pasta according to package instructions.

2. Heat oil in a pan. Sauté spring onions and garlic until soft, add lemon juice and cook until the juice is boiled down. Remove from heat. Mix with yogurt, grated peel and herbs. Season to taste with salt, pepper and a pinch of sugar.

3. Drain pasta and mix immediately with the yoghurt sauce. Decorate with herbs if desired.


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5 thoughts on “WHB #83: Lemony pasta with lemon balm

  1. Barbara (Gast)

    Those snails…
    They seem to be terrible in Northern Germany so please don’t send them to the south… ;-)

    But your recipe sounds good, that’s a real good idea to combine lemon balm with pasta!

    Best regards, Barbara


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