Orecchiette With Lemon Parmesan Cream

Orecchiette With Lemon Parmesan Cream

Orecchiette With Lemon Parmesan Cream

August 13, 2021
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Ingredients
  • Kosher salt
  • 1/2 pound Orecchiette or Farfalle
  • 2 tablespoons sweet butter
  • 2 tablespoons fresh lemon juice
  • 2/3 cup heavy cream
  • Freshly ground pepper to taste
  • 1/2 cup freshly grated Parmesan cheese (about 1-1/2 ounces)
  • 1/4 cup minced fresh chives
  • 2 teaspoons finely grated lemon zest
Directions
  • Step 1 Bring a large saucepan of water to a boil.
  • Step 2 Add salt and then the Orecchiette and cook, stirring often, until al dente, about 11 to 12 minutes.
  • Step 3 Drain and return the pasta to the saucepan.
  • Step 4 Meanwhile, in a small non-reactive saucepan, melt the sweet butter in the lemon juice and cream over moderately low heat.
  • Step 5 Reduce the heat to very low, and cook until the cream is barely simmering, about 10 minutes.
  • Step 6 Just before serving, stir the sauce into the pasta.
  • Step 7 Add the Parmesan, chives, and lemon zest, season with salt and pepper, and toss.

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