Lemon pasta is literally on everyone’s lips right now after a well-known chef presented it on breakfast TV. I watched it and modified it a bit. Instead of butter, I use olive oil and add a few leaves of lemon thyme to gently underpin the lemony flavour.
I was tempted to add garlic and chilli and will test this in a second version of lemon pasta with chilli and garlic.
I published a similar dish with pecorino and tonnarelli last year. Caramelised salmon on lemon pecorino tonnarelli
Ingredients
500 g spaghetti
100 g olive oil
1 organic lemon
200 g crème fraîche
3 stalks lemon thyme
100 g Parmesan cheese
Pepper and salt
Grate the Parmesan. Wash the lemon hot and dry well, then grate the zest with a grater.
Cook the spaghetti al dente.
Place the olive oil in a pan with the lemon zest on a low heat for approx. 1 min. Add the crème fraîche and half of the grated Parmesan, mix and add 3 tbsp of the pasta water.
Drain the spaghetti well, add it and let it simmer on low heat for 2 min.
Serve
Turn out onto warmed plates and sprinkle with the remaining Parmesan. Serve immediately.
Please send any questions or suggestions to: wirtz@lecker-wirtz.de
Enjoy your cooking!
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