Tagliatelle al limone
Shared in Anna del Conte's Gastronomy of Italy, this summery supper is dressed with a delicious, fresh herb sauce and a sprinkling of Parmesan
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
15
MINUTES
Ingredients
Tagliatelle made with 200g Italian 00 flour and 2 eggs, or 500g fresh Tagliatelle, or 250g dried egg Tagliatelle
40g unsalted butter
grated rind and juice of 1 lemon
3 tbsp fresh herbs, chopped (parsley, sage, rosemary and chives)Â
150 ml double cream
saltÂ
black pepper
40 g Parmesan cheese, freshly grated
Method
Melt the butter in a small heavy saucepan. Add the grated lemon rind, the chopped herbs, cream, salt and pepper. Bring slowly to the boil and simmer, stirring constantly, for a couple of minutes.
Add the lemon juice to the pan and bring back to the boil, then take the pan off the heat and keep warm. Cook the Tagliatelle in plenty of salted boiling water until al dente. Drain but do not over-drain, and then transfer to a warmed bowl.
Dress immediately the pasta with the sauce and a sprinkling of Parmesan. Toss very well and serve at once with the remaining cheese separately.
