Tagliolini al limone (3)
Instructions
Wash the lemons and gaining only a thin Peel zest yellow; cut it into Matchstick and boil for 5 minutes, then again for another 10 minutes, drain and pad it with a cloth.
Apart from melt the butter and add the cream, salt and pepper.
Boil the pasta "al dente", drain them and giving them roughly in the sauce by combining zest and finely chopped parsley.
Ingredients and dosing for 4 persons
- 400 g of pasta fresh tagliolini egg type
- 2 lemons of amalfi
- Parsley
- 100 cl of cream
- Butter
- Salt
- White pepper