10 oz. Pasta Sonoma Lemon Pepper Fettuccine
3 lemons, (zest + juice)
1/3 cup butter
1/2 cup Parmigiano Reggiano, grated
2 cups heavy cream
1/2 bunch Italian parsley, leaves finely chopped
Salt and pepper
Lemon leaves (optional garnish)
Cook pasta in 4 – 6 quarts boiling water, according to package instructions. Meanwhile, melt butter in a large saucepan. Add lemon juice and zest and simmer on medium to high heat for 3 – 5 minutes. Add the cream and simmer for another 2 – 3 minutes. Add cooked, drained pasta and Parmesan to sauce, and toss over medium heat until pasta is well coated. Season to taste with salt and pepper.
To serve: Arrange pasta on 4 warmed plates. Sprinkle with parsley. If using lemon leaves, arrange a few on each plate, just under the pasta.