Lemon butter tagliolini
Recipe by Valentina Harris
SERVES 6
Preparation 10 minutes
Cooking 20 minutes
450g tagliolini
zest and juice of 2 large lemons
350ml single cream or crème fraîche
3 heaped tbsp unsalted butter
sea salt and freshly ground black pepper
freshly grated Parmesan cheese or Grana Padano to taste
a few herb sprigs to decorate
Bring a large saucepan of boiling water to a rolling boil. Melt the butter in a very large frying pan (big enough to take all the pasta) but don’t let it brown. Add the lemon zest and warm over a low heat for about 5 minutes to infuse the butter with the oils from the lemon zest. Next add the lemon juice and bring to a gentle boil, stirring, and then remove from the heat. Throw the pasta into the boiling water, stir and return to the boil. Cook for the required time, and then drain thoroughly. Whisk the cream into the lemon zest, juice and butter and heat on the hob. As soon as it begins to bubble, add the drained pasta, and stir everything together thoroughly using two large forks, to coat and smother. Season with black pepper and transfer on to a serving plate or divide between four plates. Sprinkle with the cheese, garnish with the herb sprigs and serve at once.
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