Lemon tagliolini
This fresh, zesty meal is perfect for the warmer weather, as a lunch or a main at dinner.
• 400g egg tagliolini
• 2 lemons (with thick rinds)
• 50g butter
• 80g grated parmesan
• ½ cup milk
• 1 sprig of parsley
• Extra virgin olive oil, to taste
• Salt and cracked pepper, for seasoning
1. Wash lemons thoroughly and dry. Grate the zest, avoiding the pith so as not to create a bitter taste.
2. Heat a little olive oil in a shallow pan and melt butter.
3. Once melted, add lemon zest and, if preferred, ½ cup of lemon juice. Season with pepper.
4. Meanwhile, cook tagliolini in a saucepan of salted boiling water. Drain when al dente.
5. Transfer tagliolini to pan and toss through sauce. Add milk and cook for 1 minute.
6. Add parmesan and stir over heat until melted.
7. Garnish with parsley leaves and serve.