Ribbon pasta with sage and lemon

Ingredients for 4 servings:

• 1 lemon(s), untreated, zest and juice
• 4 sage leaves
• 6 tbsp olive oil
• 2 tbsp flour
• 250 ml milk
• 250 ml vegetable stock
• 400 g tagliatelle pasta, dried or from the refrigerated section
• salt water
• 2 egg yolks
• 125 ml cream
• salt and pepper
• Lemon(s) for garnishing
• Sage for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Lemon tagliatelle

Grate the lemon zest and squeeze out the juice. Cut the sage leaves into strips and fry in hot olive oil for about 3 minutes. Remove and drain. Sauté the flour in the oil and stir in 4 tablespoons of lemon juice and half of the lemon zest. Pour in the milk and vegetable stock and simmer for about 10 minutes. Cook the tagliatelle in salted water according to the package instructions. Whisk the egg yolk with the cream and stir into the hot sauce. Do not overcook! Season with salt and pepper. Drain the pasta, add to the sauce, and stir to combine. Serve garnished with the remaining lemon zest and the fried sage strips and fresh sage.