Linguine Al Lime
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g linuine or spahetti
- 2 cloves garlic)
- 2 lemon (s)
- 1 tablespoon butter
- 200 g peas, frozen or fresh
- 200 ml cream
- 100 ml poultry stock
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet.
- Meanwhile, peel the garlic and cut into fine slices. Rinse the lemon with hot water, preferably scrubbing with a brush. Dry off and rub the lemon peel thinly. The citrus note becomes finer if you use limes. Then cut and squeeze a lemon.
- Melt the butter, sauté the garlic and peas in it. Add the cream, stock and lemon zest and simmer over medium heat until slightly creamy. Add about 2 - 3 tablespoons of lemon juice (depends on personal taste - so taste it slowly before the sauce gets too sour), salt and pepper. Mix the drained pasta with the lemon cream and distribute on deep plates.
- It goes well with fried scallops and large shelled prawns. Serve decorated with a herb leaf.
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