Taglioline al limone (Kirk McKoy / Los Angeles…)
Pasta, butter, lemon, basil, cream, Parmigiano and freshly ground black pepper. Could dinner possibly get any easier?
Cream is infused with fresh basil and a touch of lemon, then poured over pasta. Topped with freshly grated Parmigiano and a little ground pepper, it makes for a remarkably easy but elegant meal. The recipe is adapted from Angelini Osteria in Los Angeles, and comes together in about 30 minutes. You can find the recipe here.
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Angelini Osteria's tagliolini al limone
Total time: About 30 minutes
Note: Adapted from Angelini Osteria in Los Angeles
1/2 pound tagliolini pasta
2 tablespoons butter
8 large basil leaves, julienned
2 tablespoons plus 2 teaspoons lemon juice
1 cup heavy cream
1/4 cup grated Parmigiano-Reggiano cheese
Fresh ground black pepper
Lemon wedges, garnish
1. Cook the pasta: In a large bowl of salted boiling water, add the pasta. Cook until al dente according to the package instructions. Drain the pasta.
2. While the pasta is cooking, start to make the sauce: In a medium sauté pan, melt the butter over medium heat. Add the basil and cook, stirring frequently, until aromatic, about 3 minutes. Stir in the lemon juice and continue to cook until the lemon juice is reduced by half. Reduce the heat to low and add the cream. Slowly cook the cream until it thickens to a sauce consistency, stirring occasionally, about 5 minutes. Remove from heat.
3. Divide the pasta between 4 to 6 serving bowls and ladle the sauce evenly over the servings. Divide the cheese between the portions, sprinkling it evenly over the sauce, and top each serving with a few grinds of pepper. Serve each portion with a lemon wedge on the side.
Each serving: 490 calories; 9 grams protein; 45 grams carbohydrates; 2 grams fiber; 30 grams fat; 19 grams saturated fat; 101 mg cholesterol; 2 grams sugar; 59 mg. sodium.