Fresh tagliatelle in a creamy garlic lemon sauce with parmesan, seasoning and herbs. Topped with fresh chives and red pepper flakes. Best served with a warm garlic baguette.
Serves 4
Ingredients
Tagliatelle pasta (75g per person)
Olive oil
Red pepper flakes
Fresh chives, chopped to finish
Garlic Lemon Sauce
1 shallot, diced
2 garlic cloves, minced
300ml single cream
100g parmesan
Juice of half a lemon
Zest of half a lemon
1 tsp dried chives
Salt & cracked black pepper
Method
- Bring a saucepan of salted water to boil and cook the tagliatelle pasta as required
- Add a dash of olive oil in a frying pan on a medium heat and cook the diced shallots and garlic 5 minutes until soft
- Add the single cream, lemon zest and juice and season with salt and pepper
- Stir the mixture until smooth and simmer to allow the sauce to thicken
- To finish the sauce, add in the parmesan and fresh chives and mix
- Transfer the cooked tagliatelle pasta into the sauce and simmer for a couple of minutes (add a spoonful of pasta water to loosen the sauce if needed)
- Divide the creamy tagliatelle pasta out onto plates and top with the sliced chicken, parmesan, fresh chives and red pepper flakes
- Best served with warm garlic bread
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