Linguine al Limone e Mentuccia – Linguine with lemon sauce and mint

Ingredients for 4 servings:

• 300 g durum wheat linguine or spaghettini, without egg
• 125 ml white wine, semi-dry
• 125 ml light chicken stock
• 1 large organic lemon(s)
• 125 ml cream
• 1 bunch mint (Mentuccia), finely chopped without stems, alternatively sweet mint or parsley
• Salt and pepper, white
• 1 tbsp butter, cold
• 2 tbsp Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

For the sauce, first reduce the wine and stock considerably. Meanwhile, zest the lemon and blanch it briefly in boiling water, then drain. Add the cream, lemon zest, white pepper, and salt to the sauce and let it reduce a little longer. Meanwhile, cook the pasta in plenty of salted water until al dente. Just before serving, add plenty of finely chopped fresh mentuccia (a southern Italian mint; use a sweet mint as a substitute; parsley also tastes great instead of mint), some grated Parmesan, and butter to the sauce. Then mix the sauce and pasta well (you can add a little of the pasta cooking liquid to keep it creamy if the pasta absorbs a lot of the liquid) and serve.