Lemon Basil Pasta
, Serves 6
Linguine tossed in a quick lemon-cream sauce with butter and shredded fresh basil.
| 240 ml (1 cup) heavy cream | Simmer cream | Stir in zest, juice & salt | Melt in butter | Stir in basil | Toss pasta in sauce, loosen with pasta water | Serve topped with basil, pepper & cheese |
| zest of 1 lemon | ||||||
| 3 tablespoons lemon juice | ||||||
| 1/2 tsp salt | ||||||
| 30 g unsalted butter, cut into pieces | ||||||
| 3/4 cup finely shredded fresh basil (for the sauce) | ||||||
| 450 g dried linguine | Boil pasta al dente, toss with oil | |||||
| a little olive oil (to toss the pasta) | ||||||
| fresh basil, shredded or small leaves (for topping) | ||||||
| black pepper and shredded Asiago or Parmesan, for serving |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.