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| >PAPPARDELLE WITH CREAM & LEMON |
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| Demo 2 |
SERVES 4
300mls (1/2 pint) double cream
grated zest 2 lemons
2 teaspoons lemon juice
450g (1lb) fresh Pappardelle or taglietelle
55g (2oz) pecorino cheese, grated
2 tablespoons flat leaf parsley, chopped
salt & freshly ground black pepper
Pour the cream into a saucepan. Add the grated lemon zest and season well with plenty of black pepper and salt. Over a low heat, bring to the boil and gently simmer for 5-6 minutes. Stir in the lemon juice.
Meanwhile, cook the pasta as directed on the packet.
To serve, drain the fettuccine and return to the pan. Add the lemon sauce, pecorino cheese and parsley. Toss together briefly and serve at once with the purple sprouting. |
| I had this dish in Rome for lunch. So simple, yet really fab! A deliciously rich dish that will serve 4 as a main course, or 6 as a starter. Serve with stirfried purple sprouting ! |
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