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Spaghetti with fresh lemon sauce

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Ingredients for 4 servings:

  • 500g spaghetti
  • 25 g butter
  • 2 spring onions, finely chopped
  • 1 lemon(s), untreated
  • 5 tbsp dry sherry
  • 325 ml crème fraîche
  • Salt and pepper, black from the mill
  • ½ bunch dill, finely chopped
  • ½ bunch lemon balm, finely chopped
  • 60 g Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the spaghetti until al dente. Sauté the spring onions in butter. Zest the lemon and squeeze the juice. Add the lemon zest, sherry, and crème fraîche to the spring onions and stir to combine. Simmer gently for about 5 minutes. Season the sauce with lemon juice, salt, and pepper. Thoroughly toss the spaghetti with the sauce and herbs and serve sprinkled with cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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