Tagliolini pasta with lemon cream
Instructions
Peel the squash, wash them, dry them and put them in the grater with holes.
If you don't have a grater, cut into julienne.
Steam Cook for no longer than one minute and keep them warm.
Melt the butter in a saucepan, add the flour and stemperatela in condiment over head with a wooden spoon.
Add to hot broth and wire, stirring, simmer the sauce on medium flame until it becomes homogeneous.
Cook the pasta in lightly salted boiling water.
Joined to preparing the salsa zest of lemon and, stirring constantly, add the juice of half a lemon, cream and cheese.
Drain the pasta and dress with the sauce, add the zucchini and perfumed with plenty of chopped fresh basil and a pinch of coarsely chopped freshly ground pepper.
Ingredients and dosing for 4 persons
- 300 g of fresh tagliolini pasta type
- 4 zucchini small novels
- 1 lemon
- 50 cl of light chicken broth
- 4 tablespoons of creme fraiche
- 50 g of flour
- 40 g of butter
- 40 g of parmigiano-reggiano
- 1 sprig of basil
- Salt
- 1 pinch of pepper