This lemon pasta sauce was a last minute pasta dinner decision one day, based on a delicious recipe from Italian chef Maria Landis. I adapted it a little over the years. Are you fond or in search of light and sunny pasta dishes? This is it! Yummy tummy food fit for a sizzling summer's evening together with a glass of beautifully chilled white wine but most importantly: accompanied by your family and friends.
The lemon sauce is such a gorgeous discovery. Every time I prepare this one all plates are polished of in a couple of minutes followed by a few desperate glances at the kitchen to see if there's more left… It contains a good amount of freshly whipped cream but don’t let that put you off. The freshness of the lemon flavor takes this light spaghetti dish to a whole new level. Please, enjoy!
Ingredients for 2 persons
1 lb (450 g) pasta
2 tbsp lemon zest, grated
3 tbsp lemon juice
½ cup (100 ml) heavy cream
a handful grated parmesan cheese
Fill a large pan with water and add a dash of salt. Place it over high heat and bring it to a rolling boil. Add the pasta.
Cook until tender. In the meantime pour the heavy cream in a high cup.
Beat it until stiff peaks form.
Once the pasta is cooked, drain it quickly. Transfer the cooked pasta to a large mixing bowl and add the whipped cream, lemon zest and lemon juice.
Stir gently. The cream will gradually melt of its own. Sprinkle with the grated parmesan cheese. Season with pepper and salt.
Stir well again. Check the seasoning and add extra pepper or salt to taste if necessary. Transfer the pasta onto warm plates. Sprinkle with a last dash of pepper and some grated cheese. Serve immediately.