Lemon Cream Pasta

This just takes a few minutes to prep, so it is best done at the last minute.


May 2007 | By Kristine Fonacier
Lemon Cream Pasta
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at a glance

Main Ingredient

Fruit

Type

Main Dishes

Preparation Time

00:00:00


Date Published

May 2007

This just takes a few minutes to prep, so it is best done at the last minute, just as you’re packing your picnic. 2 egg yolks           (Click to see How to Separate an Egg)freshly grated Parmesan cheese1/2 cup all-purpose creamzest and juice of 1 lemon750 grams cooked linguine or spaghetti1 tablespoon butter roughly chopped parsley1  Prepare the lemon cream: Beat egg yolks in a bowl, then whisk in Parmesan cheese, cream, zest and juice  lemon. Set aside. 2  Put the pasta back in the pan over low heat. Add butter and toss the pasta until well coated. Add the sauce slowly while tossing the pasta. Add chopped parsley.



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