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37a73580 7298 42ac 866d 911142687044  2016 07 08 05 58 10
Ian Kenny
Ian Kenny

Lemon basil pappardelle

2 medium lemons
1 large bush of basil
2 eggs
400 grams fresh pappardelle
Parmesan cheese

Cool pasta in slated water until al dente. In a separate dish, zest and juice the two lemons, and chop in the basil. Once pasta is done, add it warm to the dish, and crack in two whisked eggs. Cost with Parmesan cheese, and toss until evenly distributed. Garnish with salt and pepper to taste!

Ruth McAllister
Ruth McAllister
I think you mean cook pasta in salted water.