Tagliatelle with Lemon and Basil Sauce
by Editorial Staff
Summary
| Prep Time | 1 min |
| Cook Time | 10 mins |
| Total Time | 11 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g taliatelle, dried
- 1 lemon (s), untreated
- 1 bunch basil
- 1 tablespoon butter
- 150 ml sweet cream
- 30 g parmesan, rated
- 30 g parmesan, rated
- salt and pepper
- pine nuts
Print Recipe
Pin Recipe Instructions
- Heat the butter with a little lemon zest and the juice of half a lemon (a little more if you like) in a pan and simmer for a short time. Add the cream, finely chop the basil and add it as well. Then mix in the grated parmesan. Lower the temperature a little, let the sauce simmer briefly and season with salt and pepper.
- In the meantime, cook the tagliatelle in plenty of salted water according to the instructions on the package, then drain and mix immediately with the sauce.
- Sprinkle with parmesan shavings and, if you like, roasted pine nuts and freshly ground pepper.
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