Creamy, lemony pasta sauce
A delicious, light, zesty pasta sauce that works well with added chicken or fish
Difficulty and servings
Serves 6
Preparation and cooking times
- Cook the shallots and lemon zest in the rapidly boiling wine until it has reduced by half.
- Pass through a sieve, discarding the solids.
- Put the wine back onto a medium heat, add the cream and lemon juice.
- DO NOT BOIL, but keep stirring over a heat hot enough to create a light steam.
- Add the finely grated Parmigiano Reggiano and stir until the sauce thickens slightly.
- Add more lemon juice if required. Season to taste.
- Add freshly cooked linguine or a pasta of your choice, and serve
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http://www.bbcgoodfood.com/recipes/8941/
http://www.bbcgoodfood.com/recipes/8941/
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Difficulty and servings
Serves 6
Preparation and cooking times
Ingredients
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