Lemon and parmesan capellini

In this recipe, cream is thickened with parmesan and flavoured with lemon to make a superb sauce for pasta.

Source: The Half Hour Cook

Ingredients

Instructions

1. Preheat the oven to 200/gas 6. Put the butter in a bowl and beat with the garlic and herbs
2. Cut the granary baguette into thick slices and spread them thickly with the flavoured butter.
3. Reassemble the baguette. The garlic and herb butter will help hold in together. Wrap in foil, support on a baking sheet and bake for
   10 minutes
4. Meanwhile, cook the pasta in a large pan of lightly salted boiling water. Dried pasta will take
   10-12 minutes, fresh about
   3 minutes.
5. Pour the cream into another pan and bring to the boil. Stir in the parmesan and lemon rind. The sauce should thicken in
   30 seconds or so.
6. Drain the pasta, return in to the pan and toss with the sauce. Season to taste and spinkle with a little chopped fresh parsley and more grated lemon rind. Serve with the hot herb bread.

Nutrition

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