Lemon pasta sauce

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By Food24 November 03 2009
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Ingredients (7)

90.00 g butter
60.00 ml lemon juice — freshly squeezed
100.00 ml lemon — zest only
500.00 ml cream
sea salt and freshly ground black pepper
120.00 g parmesan cheese — grated
pasta — ravioli or cappelletti, cooked
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Method:

1. Cook the butter, lemon juice and rind in a large pan for 30 seconds. Pour in the cream. Season and cook, stirring frequently, until the cream has reduced by half. Remove from the heat and set aside.
2. Drain cooked pasta and transfer to the pan with sauce. Turn the heat to medium and toss the pasta in the pan with the grated cheese for about 15 seconds. Serve.



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