Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 spring onion (s)
- 1 lemon (s), untreated
- 3 tablespoon butter
- 4 tablespoon sherry, dry or alternatively dry white wine
- 125 g crème fraîche
- Salt and pepper from the mill
- 500 g spahetti
- 2 tablespoon dill, finely chopped
- 1 tablespoon lemon balm, finely chopped
- 4 tablespoon parmesan, freshly grated
- Lemon balm and dill for garnish
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in plenty of salted water until al dente and then drain well.
- Wash and clean the spring onions and cut into fine rings. Finely rasp off the peel of the lemon without leaving the whites! Squeeze out the juice.
- Heat the butter in a saucepan and sweat the spring onions in it. Stir in lemon zest, sherry or white wine and crème fraîche (alternatively sour cream or sour cream) and simmer gently for about 4-5 minutes. Season the sauce with lemon juice, salt and pepper. Stir in the herbs.
- Mix the sauce with the spaghetti in a large bowl. Sprinkle the parmesan on top and decorate with the remaining herbs.
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