Tagliatelle in lemon and garlic sauce

Ingredients for 4 servings:

• 3 lemons
• 2 small onions, red, or shallots
• 60 g margarine
• 4 cloves garlic
• 100 ml vegetable stock
• 150 g sour cream or crème fraîche
• 400 g tagliatelle
• Salt
• black pepper
• Cayenne pepper
• basil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Wash the lemons in hot water and dry them. Juice 2 lemons. Peel the remaining lemon so that all the white pith is removed. Then cut the lemon segments out of the skins and set aside. Peel and finely chop the onions and sauté them with the crushed garlic cloves. Mix the lemon juice with the stock, add the sour cream or crème fraîche and simmer for about 10 minutes. Season the sauce with salt, pepper and cayenne pepper. Meanwhile, cook the pasta in salted water until al dente. Drain the pasta and toss it with the sauce in a large bowl. Arrange on a plate and garnish with the lemon segments and, if desired, chopped basil.