In last weeks Los Angeles Times food section, there was a recipe for lemon pasta at Angelini Osteria on Beverly Boulevard. My husband made it for lunch on New Year’s day and it was simple and delicious.
Tagliolini al Limone
1/2 lb tagliolini pasta
2 Tbs butter
8 large basil leaves, julienned
2 Tbs plus 2 tsp lemon juice
1 cup heavy cream
1/4 cup grated Parmigiano-Reggiano cheese
Fresh ground black pepper
Lemon wedges, garnish
In a large pot of salted boiling water, add the pasta. Cook until al dente according to the package instructions. Drain the pasta.
While the pasta is cooking, start to make the sauce: In a medium sauté pan, melt the butter over medium heat. Add the basil and cook, stirring frequently, until aromatic, about 3 minutes. Stir in the lemon juice and continue to cook until the lemon juice is reduced by half. Reduce the heat to low and add the cream. Slowly cook the cream until it thickens to a sauce consistency, stirring occasionally, about 5 minutes. Remove from heat.
Divide the pasta between 4 to 6 serving bowls and ladle the sauce evenly over the servings. Divide the cheese between the portions, sprinkling it evenly over the sauce, and top each serving with a few grinds of pepper. Serve each portion with a lemon wedge on the side.