Last week, I made pasta primavera with lemon cream sauce and mint. I found the mint and peas to be completely off-putting. The cream sauce was delish! Today I recreated just the cream sauce and it was great! A hit for 4/5.
1lb pasta, cooked
1/3 cup pasta water
1/2 C heavy cream
1 C shredded parmesan
Zest of 1-2 lemons
Juice of 1-2 lemons (about 1/3 cup)
Salt & pepper
1. In a large pot, add pasta, water, cream and parmesan. Stir continuously until cheese begins to melt and sauce is thickened.
2. Add lemon zest, juice and salt and pepper to taste. Serve!