Lemon, Pepper and Parmigiano-Reggiano Pasta
Ингредиенты
- 3/4 lb (375 g) extra wide egg noodles or fettuccine
- 1/3 cup (75 ml) olive oil
- 1/3 cup (75 ml) chicken broth
- The juice of 1/2 a lemon
- 1 cup (250 ml) grated Parmigiano-Reggiano cheese
- 1 tablespoon (15 ml) cracked black pepper
- Salt
- Fresh parsley (for garnish)
Инструкция
- In a large pot, cook the pasta in salted boiling water until al dente. Drain.
- Place the pasta in a bowl. Add the oil, broth, lemon juice, grated Parmesan cheese and pepper. Season with salt. Toss to combine.
- Serve immediately and sprinkle with parsley. Delicious with veal.
