Pasta with Cold Lemon Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta (taliolini)
- sea-salt
- 1 large lemon (s), untreated
- Pepper from the grinder
- 1 clove garlic
- liter ⅛ olive oil
- 2 tablespoon parsley, roughly chopped
- 60 g parmesan, freshly rated
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the basic recipe. In the meantime, wash the lemon with hot water and rub the peel. Squeeze out the juice and pour it through a sieve into a bowl.
- Peel the garlic and press it into the bowl, season with salt and pepper. Beat vigorously with a whisk, slowly pouring in the olive oil. Stir in the lemon zest and parsley.
- Drain the pasta, drain briefly and mix quickly with the sauce. Serve sprinkled with the cheese.
- A Frascati Superiore is recommended for this; I think a Pino Grigio also fits perfectly.
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