Ingredients:
1 pound fusilli pasta
1 tablespoon butter
2 cloves garlic
2 cups heavy cream
Zest of 2 Meyer lemons
1/4 cup fresh Meyer lemon juice
1/2 cup Parmesan cheese
salt & fresh ground pepper
Method:
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Drain and set aside.
Meanwhile, prepare the sauce. In a high-rimmed sauté pan or a medium saucepan, melt the butter over medium heat. Stir in the garlic and cook for about a minute. Pour in the cream and cook until it’s about one-third of the way reduced. It should thicken slightly. Stir in the lemon juice and zest, Parmesan cheese, and season with salt and pepper. Remove the sauce from the heat.
Toss with pasta with the sauce. Divide between plates or top with additional Parmesan cheese and Meyer lemon zest.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
