Summary

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

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Instructions

1. Cook the pasta according to the instructions on the packet.
2. 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.
3. 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.
4. It goes well with fried scallops and large shelled prawns. Serve decorated with a herb leaf.