Tagliatelle with lemon sauce

Ingredients for 4 servings:

• 500 g pasta, tagliatelle
• 1 lemon(s) (untreated)
• 50 g butter
• 200 g cream or panna da cucina
• 1 bunch of parsley
• 100 g Parmesan or Pecorino cheese (or more)
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

delicious summer pasta

Cook pasta in salted water until al dente. In the meantime, rinse the lemon in hot water, finely grate the zest, and squeeze out the juice. Heat the butter, add the lemon zest, and sauté briefly. Add the cream and season with salt, pepper, and lemon juice. Finely chop the parsley and grate the cheese. Drain the tagliatelle, reserving about 150 ml of the cooking water. Mix the pasta with the sauce while it’s still wet, add the parsley and about 50 g of cheese. Depending on the consistency of the sauce, you may need to add a little more of the reserved pasta cooking water. Serve on plates and top with the remaining cheese. Tip: Fried shrimp or salmon fillets also go well with the sauce—but this will no longer be vegetarian.