RECIPES - PASTAS

Tagliatelle al Limone

This elegant pasta with a delicate lemon flavor goes perfectly with fish or chicken.

Directions

Making the sauce: Melt butter in a large sauté or sauce pan (You will add the pasta to this pan later so make sure it's large enough). Add the milk or cream, butter and the lemon zest and stir until blended. Reduce the sauce to a slow simmer without boiling it until it has thickened a little denser than cream. Cover and keep the sauce warm.

Preparing the pasta: Bring a large pot of water to a boil and add salt. Add the pasta and cook for 1-2 minutes until soft but firm (al dente). Drain the pasta (do not rinse!) and add it back to the pan with the sauce.

Toss the pasta and the sauce until coated then plate on a large platter. Sprinkle with grated Parmegiano-Reggiano cheese.

Ingredients

1 package of Campofilione Tagliatelle or other cut pasta

1 1/4 cup lemon juice (one lemon)

1 teaspoon salt (more to taste - optional)

2 tablespoons butter

1 cup milk or cream

zest of one lemon

1 cup grated Parmegiano-Reggiano cheese

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