Pasta Sonoma Lemon Pepper Fettuccine with Lemon Sauce
Here’s another delicious and easy recipe from Chef Domenico Cuomo of Hotel Santa Caterina. This one uses our Lemon Pepper Fettuccine and lemons from the hotel’s garden to make a creamy lemon sauce – a perfect starter to any meal.
Pasta Sonoma Lemon Pepper Fettuccine with Lemon Sauce
10 oz. Pasta Sonoma Lemon Pepper Fettuccine
3 lemons, (zest + juice)
1/3 cup butter
1/2 cup Parmigiano Reggiano, grated
2 cups heavy cream
1/2 bunch Italian parsley, leaves finely chopped
Salt and pepper
Lemon leaves (optional garnish)
Cook pasta in 4 – 6 quarts boiling water, according to package instructions. Meanwhile, melt butter in a large saucepan. Add lemon juice and zest and simmer on medium to high heat for 3 – 5 minutes. Add the cream and simmer for another 2 – 3 minutes. Add cooked, drained pasta and Parmesan to sauce, and toss over medium heat until pasta is well coated. Season to taste with salt and pepper.
To serve: Arrange pasta on 4 warmed plates. Sprinkle with parsley. If using lemon leaves, arrange a few on each plate, just under the pasta.
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