Lemon, Cream, Parsley, Butter, Parmesan, Pasta...it doesn't get much more simple than that.
Last night I made this quick no-brainer pasta dish from the fantastic River Cafe Cookbook Green. I don't actually have the cookbook...I have a number of recipes furiously scribbled on scraps of paper. Following my copied out recipe this dish took the time it takes to cook the pasta to bring together...so it is important to make sure that your lovely hubby is actually home and ready to sit down at the table...other than that, it is so easy!
The original recipe serves 4, so I just halved it and it worked a treat...For two lovely people...cook up 200g of dried egg tagliatelle. While the pasta is cooking gently warm 150ml of double cream (small pot) in a saucepan, when it starts to bubble just chuck in 60g of butter and the juice and grated rind of two lemons. Remove the cream from the heat and stir until butter is melted. By this point the pasta should be cooked...drain it (reserve a little cooking water) and combine with creamy sauce and a huge handful of parsley, salt and pepper and a generous grating of parmesan cheese (if the sauce seems a bit thick add some of the reserved cooking water). Serve...enjoy...and lick the plate!