I contemplated the last Meyer lemon off the tree last night. What to do with the lone fruit, after a bountiful harvest.
So I made pasta.
Basically, I dressed hot al dente spaghetti with Meyer lemon zest and juice, cold pressed extra virgin olive oil, salt, grated pecorino romano cheese, and roasted tomatillos.
Fresh ground pepper, and a few slivers of canned ventresca tuna (I got it on clearance from Central Market recently) completed the dish.
Not classically Italian, but it works.
By the way, Happy Darwin Day!