Tagliatelle with lemon, creme fraiche and rocket by
Source: Telegraph, Stevie Parle
400g fresh tagliatelle
Zest & juice of 2 unwaxed lemons
250ml crème fraiche
Pinch of dried chilli
Handful of Parmesan, plus extra to serve
4 handfuls of rocket, roughly chopped
g fresh tagliatelle
ml crème fraiche
handfuls of rocket, roughly chopped
Bring a pan of salted water to the boil and add the pasta. While it is cooking, zest and juice the lemons. Place the crème fraiche in a large bowl and add the Parmesan, and generously season with salt and pepper. Give the rocket a few chops to break it up a bit.
Drain the pasta well and pour into the bowl with the crème fraiche. Sprinkle over the rocket and toss well so all the strands are coated. Transfer to plates and sprinkle over a little extra Parmesan before serving.