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Pasta al Limone

Straight from Italy, this pasta dish has a bright creamy citrus flavour that is delicious alongside grilled chicken or pork, steamed spinach, asparagus or broccoli and a green summer salad.

2 tbsp (30 mL) butter

2 tbsp (30 mL) grated lemon zest

1/4 cup (50 mL) brandy or white wine

1 cup (250 mL) 35% whipping cream

1/4 cup (50 mL) fresh lemon juice

salt and freshly ground pepper, to taste

1 lb (500 g) fresh pasta

1/2 cup(125 mL) freshly grated Canadian Parmesan cheese

Garnish: 1/4 cup (50 mL) finely chopped fresh herbs (parsley, tarragon or basil) grated Canadian Parmesan cheese

Preparation: Bring a large pot of salted water to boil. In large skillet, melt butter over medium-high heat; add lemon zest. When it begins to sizzle, add brandy or white wine. When brandy has evaporated, add Real cream and lemon juice; stirring for two minutes or until it comes to a boil. Season with salt and pepper and remove from heat. Place fresh pasta into boiling water; cook according to package directions or until desired doneness. Drain. Add pasta to lemon sauce in pan; toss gently to coat. Sprinkle with Canadian Parmesan cheese, toss lightly. Sprinkle with chopped fresh herbs and additional Parmesan cheese if desired. Serve immediately. Tips: Wash and dry lemon; grate the rind with zester or remove the rind taking care to take only the yellow of the rind as the white tends to be bitter, chop superfine.

A little cream goes a long way, 35% Real Cream can withstand high heat and acidic ingedients like lemon juice or tomato! No one has ever tried this dish without asking for the recipe. Make it your own by garnishing with your favourite freshly chopped herb like tarragon. Always have fresh lemons and 35% Real Cream in your fridge for last minute amazing meal/dessert ideas. Lemon Curd and Whipped Cream paired with Angelfood Cake or Meringues.