Farfalle with lemon
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 and drain, then put them in the tureen with lemon and butter when done thoroughly before serving.
If i used were very juicy lemons, just one.
Ingredients and dosing for 4 persons
- 400 g of type paste butterflies
- 1 1/2 of lemon (juice)
- 1 bunch of basil and chives
- 1/2 cup of cream
- 50 g of butter
- Salt
- Pepper