Swiss lemon pasta recipe
by Matt
And it really is an interesting treat... featuring the tang of lemon, the smoothness of cream and the subtle background flavor of sage; a moreish mix of ingredients and perfectly delicious with fresh tagiolini or linguine pasta. (Note: Because this isn't an Italian pasta dish, and it came via a friend, I'm popping it here in this section of the site. Matt.) Cream & lemon pasta recipe Ingredients: 2 large sage leaves (or half-handful of crushed dried leaves) 15g/0.5oz butter 3 tablespoons of lemon juice 200ml/6.7 fl oz cream 300g/10oz fresh tagiolini/linguine (200g/7oz if packet pasta) 30g/1oz grated parmesan cheese Salt & Pepper 1. Chop the sage and throw in frying pan with butter. Fry gently until butter melts. 2. Add lemon juice and fry for 30 secs. 3. Add all the cream, ½ teaspoon of pepper and ¾ teaspoon of salt. Heat on low hob until gently bubbling. Then drop heat to minimum (to keep sauce warm). 4. Boil pasta in pan of well salted water. Drain and add to frying pan with parmesan. Stir through well and serve. Scrummy creamy pasta, Swiss-style. Nice! And finally... my wife Laura reckons you could also add mushrooms to this dish. Just use a little more butter than directed above and fry your shrooms with this in the pan... should taste great! 
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