Pasta al Limone

Name: Pasta al Limone
Yield: 6 servings
Ingredients: 2 tbsp (30 mL) butter; 2 tbsp (30 mL) grated lemon zest; 1/4 cup (60 mL) brandy or white wine; 1 cup (250 mL) 35 % cream; 1/4 cup (60 mL) fresh lemon juice; Salt and freshly ground pepper to taste; 1 lb (450 g) fresh pasta; 1/2 cup (125 mL) freshly grated Canadian Parmesan cheese; Garnish; 1/4 cup (60 mL) finely chopped fresh herbs (parsley; tarragon or basil); Grated Canadian Parmesan cheese

Straight from Italy, this pasta dish has a bright creamy citrus flavour that is delicious alongside grilled chicken or pork, steamed spinach or broccoli and a green summer salad.

Prep: 15 min
Cooking: 15 min

Yields 6 servings

Ingredients

2 tbsp (30 mL) butter
2 tbsp (30 mL) grated lemon zest
1/4 cup (60 mL) brandy or white wine
1 cup (250 mL) 35 % cream
1/4 cup (60 mL) fresh lemon juice
Salt and freshly ground pepper to taste
1 lb (450 g) fresh pasta
1/2 cup (125 mL) freshly grated Canadian Parmesan cheese
Garnish
1/4 cup (60 mL) finely chopped fresh herbs (parsley, tarragon or basil)
Grated Canadian Parmesan cheese

READY FOR REWARDS?

Preparation

Bring a large pot of salted water to boil.

In large skillet, melt butter over medium-high heat; add lemon zest. When it begins to sizzle, add brandy or white wine. When brandy has evaporated, add cream and lemon juice; stirring for two minutes or until it comes to a boil. Season with salt and pepper and remove from heat.

Place fresh pasta into boiling water; cook according to package directions or until desired doneness. Drain.

Add pasta to lemon sauce in pan; toss gently to coat. Sprinkle with Parmesan cheese, toss lightly. Sprinkle with chopped fresh herbs and additional Parmesan cheese if desired. Serve immediately.

Tips

Wash and dry lemon; grate the rind with zester or remove the rind taking care to take only the yellow of the rind as the white tends to be bitter, chop superfine.