Farfalle with summery-fresh lemon-basil sauce from Fiefhusen

Ingredients for 2 servings:

• 250g farfalle
• 4 egg yolks
• 100 g Parmesan, freshly grated
• 2 lemon(s), organic, grated peel of both and juice of one lemon
• ½ tsp vanilla sugar
• 6 tbsp extra virgin olive oil
• 2 garlic cloves, fresh
• 1 pot of fresh basil
• ¼ tsp coarse sea salt
• n. B. Salt and pepper from the mill, to taste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

light, fresh and simply delicious

First, prepare the sauce, because the sauce always waits for the pasta. In a mixing bowl, put the egg yolks, 75g of Parmesan, the lemon zest, the lemon juice, the vanilla sugar, and the olive oil into a mixing bowl and whisk everything thoroughly. Press the garlic directly into the sauce and fold it in. I’m usually more of a fan of chopping garlic, but for the consistency of the sauce, pressing is the better way. Put a generous handful of basil leaves and the coarse salt in a mortar and grind it into a smooth paste. Mix the basil paste into the sauce and season to taste with salt and freshly ground pepper. Be careful with the salt, as the Parmesan already adds quite a bit of flavor. Place the remaining Parmesan in a bowl on the table for sprinkling. Finely slice a few basil leaves and prepare a few whole leaves for serving. Cook the pasta in plenty of salted water according to the package instructions. Do not add any oil to the cooking water; that’s completely pointless. When you’ve reached your personal al dente point, drain the pasta in a colander. Do not rinse it under any circumstances! This prevents it from combining smoothly with the sauce and also causes the pasta to become too cold. Add the hot pasta to the sauce and toss everything thoroughly using two large spoons or spatulas. Serve the pasta with the sauce on warmed plates, garnish with the chopped basil and add a few whole leaves for decoration. I love this with farfalle, but you can also use it with spaghetti, spaghettini, linguine, and many other types of pasta. Tip: You can easily make your own vanilla sugar. If you need vanilla seeds for a recipe, put the scraped-out pod in a jar of sugar; after a few days, the sugar will be flavored.