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
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