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Lemon on a tree in a wintergarden

Pasta al Limone - and the sun is rising

January 11th, 2019 | main dishes

Pasta al Limone – there is hardly a noodle dish easier to prepare and more aromatic. And the lemons are freshly picked from the tree in our conservatory…

Pasta al Limone - and the sun is rising

Unfortunately, as we know, we do not live in the country where the lemons bloom. But a few years ago we bought a lemon and a lime tree for our conservatory. The lime tree turned out to be a lemon tree, but no matter. Now we call two lemon trees and one calamansi tree our own and enjoy completely untreated citrus fruits from our conservatory.

Pasta al Limone is the perfect dish to harvest the small, yellow vitamin bombs and process them directly. Heavenly!

Pasta al Limone

(makes 4 servings)

500 g Linguine
boil in plenty of salted water according to the instructions
1 organic lemon
grate the peel, squeeze out the juice
2 shallots, finely diced
1 garlic clove, finely diced
2 TS butter
fry the shallot and garlic in the butter, but do not brown
1 TS flour
stir in for a roux, simmer briefly
200 ml vegetable or chicken broth (preferably freshly cooked)
pour in with constant stirring
100 g of cream
add the cream and 40 ml of the squeezed lemon juice, simmer until creamy, stirring constantly, then puree with the blender
70 g of freshly grated Parmesan
1 handful of basil leaves, chopped
add to the sauce along with the grated lemon peel
salt, pepper from the mill
season, mix boiled, drained Linguine with the sauce
some lemon wedges
some basil leaves
serve garnished with lemon slices and basil leaves

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