Spring Vegetable Tagliatelle With Lemon Chive Sauce Recipes

Steps:

• 1. Cook the tagliatelle in boiling salted water until al dente. Drain.
• 2. While the pasta is cooking, grate the zest of lemons and squeeze and reserve the juice of 1 lemon.
• 3. In a saucepan, warm up the olive oil, add the zest, and cook over low flame for 2 minutes. Add the crème fraîche and bring to a boil; pour in the reserved lemon juice and bring to a boil again.
• 4. When the cream starts to thicken, add the Parmesan, season to taste, mix well, and cook for another minute. Add the drained pasta and toss to mix. Serve immediately.

Steps:

• In a large pot of boiling salted water, cook 1 pound of spaghettini, or thin spaghetti, until al dente according to package instructions.
• Grate the zest of 1 lemon into a large pasta bowl. Juice the lemon, and add juice to the bowl. Stir in 1 stick butter, cut into small pieces, and 1 cup coarsely grated ricotta salata cheese or Parmesan.
• Add drained pasta to lemon sauce, and sprinkle in 2 tablespoons thinly chopped fresh chives or scallion greens. Season with salt and pepper. Toss well, and serve.

Steps:

• Cook pasta in large pot of boiling salted water until just tender. Drain, reserving 2 cups cooking liquid. Return pasta to pot.
• Meanwhile, heat oil in large skillet over medium heat. Add onion and zucchini; sprinkle with salt and pepper. Sauté until zucchini is almost tender, about 8 minutes. Add beans and lemon peel. Toss 1 minute.
• Scrape contents of skillet over pasta in pot. Add 1 1/4 cups Parmesan cheese, cream, lemon juice, and 1 cup reserved cooking liquid. Place over medium-high heat and toss until heated through and sauce coats pasta, adding more reserved pasta liquid by 1/4 cupfuls to moisten as needed. Season to taste with salt and pepper. Serve, passing additional cheese separately.