pasta with lemon and county

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pasta with lemon and county

pasta with lemon and county


pasta with lemon and county
pasta with lemon and county
Ingredients pasta with lemon and county
Number of persons
-
2
+

200 g fresh egg pasta

30 g semi-salted butter

20 cl 15% cream

30 g grated county

1 untreated lemon

1 branch of tarragon

1 pinch coarse sea salt

1 pinch of pepper



Preparation pasta with lemon and county
Total Time: 20 min
Preparation time: 10 min
Cooking time: 10 min
Wash the lemon, grate the zest, mix with the grated county and set aside.
Cook the pasta in water with a pinch of coarse salt (cooking: al dente).
Meanwhile, melt the butter in a small saucepan over low heat; add the cream, salt and pepper, then the zests mixed with the Comté cheese and finally the lemon juice.
Stir everything together and boil for 2 to 3 min to allow the sauce to reduce slightly and become creamy.
Drain the pasta and toss it with the sauce.
Sprinkle the dish with a hint of chopped tarragon.

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