Very fresh. Doesn’t feel heavy like other pastas.
1 1/2 cup (12 fl oz) cream
1 1/2 cups (12 fl oz) chicken stock
1 teaspoon grated lemon zest
1/4 cup (2 fl oz) lemon juice
3/4 cup finely grated parmesan cheese
400g (14 oz) spaghetti
500g (1 lb) asparagus, trimmed
1/4 cup chopped flat-leaf parsley
cracked black pepper and sea salt
Place the cream, stock and lemon zest in a frying pan over medium heat and allow to simmer rapidly. Gently whisk in the lemon juice, then stir in the parmesan and cook for a further 10 minutes or until the sauce has thickened. Place the spaghetti in a large sauce pan of lightly salted boiling water and cook until al dente. Drain. Cut the asparagus into thirds and steam over boiling water until tender.
To serve, toss the spaghetti with the asparagus, lemon cream, parsley, pepper and salt. Serves 4.
Donna HayOff the shelf – cooking from the pantry