Ribbon pasta with lemon sauce

Ingredients for 4 servings:

• 1 organic lemon(s)
• 4 tbsp lemon juice
• 5 sage leaves
• 6 tbsp olive oil
• 2 tbsp flour
• 250 ml milk
• 250 ml vegetable stock, instant
• 500 g tagliatelle pasta
• Salt and pepper, from the mill
• 125 ml whipped cream
• 2 egg yolks

Instructions

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

Quick recipe

Peel the lemon zest with a zester or thinly peel it and cut into strips. Slice the lemon. Cut the sage leaves into fine strips and fry briefly in hot oil. Remove with a slotted spoon. Sauté the flour in the oil, stirring in 4 tablespoons of lemon juice, half the lemon zest, milk, and stock. Simmer the sauce for 10 minutes while stirring. Cook the pasta in boiling salted water according to the package instructions. Whisk the cream and egg yolks, stir into the hot sauce, and do not allow to boil again. Season the sauce with salt and pepper. Drain the pasta and serve with the sauce. Serve garnished with lemon slices and sage strips.