Shockingly, this one too starts with an actual recipe.   Namely this one:  http://orsararecipes.net/lemon-pasta 

We don't always use the exact same kinds of cheese.  We might use Gruyere.  Tonight we used Gran Cru, an Italian blend, and some fontina.   

While putting this together, just sear your protein in another pan.  We used scallops cooked in good olive oil with salt, pepper, and blood orange rind.  But you could use shrimp, chicken...  Anything that's light enough not to overpower the lemon.