Herb butterflies
Instructions
Let soften the butter cut into small pieces out of the fridge, then knock it into a tureen with lemon juice and cream until you get a soft cream.
Season with salt, pepper and chopped very fine aromatic herbs.
Boil the farfalle until al dente, drain and then put them in the tureen with lemon butter and stir thoroughly before serving.
If lemons were used very juicy, just one.
Ingredients and dosing for 4 persons
- 400 g of type paste butterflies
- 1 1/2 of lemon
- 1 bunch of basil and chives
- 1/2 cup of cream
- 50 g of butter
- Salt
- Pepper