Produce

• 3 Garlic cloves.
• 1 Zest of a lemon.

 

Condiments

• 3 tbsp Lemon juice.

 

Pasta & Grains

• Pasta of your choice 200g dried or 300g fresh.

 

Baking & Spices

• 1/2 tsp Black pepper.
• 1/4 tsp Salt.

 

Oils & Vinegars

• 1 tbsp Olive oil.

 

Dairy

• 1 cup Cream.
• 50 g Parmesan
• Extra parmesan to serve.

• Cook your pasta in a pot of heavily salted water. Reserve a cup of pasta water before draining, you might not need it but it's just good practice.
• Heat the olive oil over medium heat in a fry pan large enough to hold all the pasta at the end.
• Add the garlic and let it sizzle gently for a minute, don't allow the garlic to brown.
• Turn the heat down slightly and add the cream, bring to a very gentle simmer for a minute or so.
• Add the parmesan in a few lots, whisking in between so it melts evenly into the cream before adding the next lot. You only want a VERY gentle simmer the whole time.
• Add the salt and pepper and let it gently bubble for a minute or two until it thickens slightly.
• Using the cookie cutter or glass, lightly mark out circles on the pasta sheet as a guide where to place filling.
• Add the lemon juice, mix in really quickly (a whisk is great for this) then add the cooked pasta straight in.
• Let the pasta bubble away gently in the sauce for a minute and add a splash of pasta water if you need to loosen. Check to see if it needs any extra seasoning.
• Serve and top with grated parmesan and the lemon zest. A good crack of black pepper never goes astray on top too!