Lemon spaghetti

Ingredients for 4 servings:

• 400g spaghetti
• 50 g Parmesan
• e.g. parsley
• 1 salted lemon(s), alternatively organic lemon
• 300 g peas, frozen
• 200 ml cream
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Pasta with fermented lemons

First, cook the spaghetti according to the package instructions. Meanwhile, grate the cheese and finely chop the parsley. Blend it with the remaining ingredients and season with salt and pepper. Drain the pasta, reserving about 200 ml of the cooking water. Return the pasta to the pot and pour over the sauce. If the pasta absorbs too much liquid, top up with the reserved pasta water. Serve the spaghetti on a plate, drizzle with olive oil, and enjoy. If you like, you can garnish the pasta with fresh Parmesan cheese, parsley, and lemon. Tips: If you don’t have or don’t like salted lemons, you can also use organic lemons. Clean the peel with a brush under hot water, then use as you would for salted lemons. Health tips: Fermented fruit or vegetables are very digestible. They support the intestinal flora and thus our immune system. You can find a video for this recipe on my YouTube channel: https://youtu.be/EYIBT03vZZQ