Description
Again, the recipe is simple but delicious pasta from Ella Martino. What can we do, but in her blog there are so many different pastas that I want to prepare and cook, try and try. This is a very delicate pasta with a creamy taste. You can do without the mint, but for my taste, mint is not superfluous.
Ingredients
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Pasta
300 g
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Lemon
1.5 piece
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Soy sauce
2 Tbsp
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Butter
2 Tbsp
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Cream
400 ml
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Mint
6 piece
Cooking
1. Lemons rinse and remove the zest (without the white part, otherwise it will taste bitter).
2. Put the zest, pour water to cover zest and simmer for 15 minutes to let the water evaporate. If evaporated early, pour a little more water. The water should evaporate completely or stay quite a bit at the bottom.
3. Melt the butter and fry the peel (after draining the excess water). Add soy sauce, mix well.
4. Pour the cream, mix well. Can pepper (I did not peppering). If using dried mint, then add it at this stage and boil the cream two times on a slow fire. If fresh, then add the mint after boiling.
5. Boil pasta in abundant salted water until al dente. Mix sauce with pasta. Serve immediately.
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