Peel the zest from one lemon. Be sure to get only the yellow part. Put it in a small food processor with the cheese, and process until both are finely ground. You should have about 1 cup when you're done. Set aside.
Cook the pasta according to the directions, until just al dente.
Meanwhile, heat the olive oil in a skillet and add the crushed red peppers and garlic. Heat gently and let the peppers and garlic sizzle for a minute or two to infuse flavor into the oil. Don't brown the garlic.
Add the juice of the lemon, and the salt and black pepper to taste.
Drain the pasta, reserving a cup of the cooking water.
Add the pasta to the pan, along with the lemon/cheese and enough reserved pasta water to make a creamy sauce. Toss well with the parsley, and garnish with chopped walnuts..
Serve right away
https://theviewfromgreatisland.com/sicilian-lemon-and-pepper-pasta/ December 13, 2012