Creamy lemon and basil pasta

Creamy lemon and basil pasta

Total: 20 Min. | Active: 20 Min.
vegetarian
Nutritional value / person: 585 kcal
, Fat: 25 g
, Carbohydrate: 69 g
, Protein: 19 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Linguine

400 g pasta (e.g. Linguine)
salted water, boiling

Sauce

60 g butter
2 organic lemons, grated zest and the juice
125 g cream cheese, plain
½ tsp chilli flakes (e.g. Fine Food Chile Chipotle)
salt and pepper to taste
1 bunch basil, roughly chopped
40 g Parmesan, grated
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How it's done

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Linguine

Cook the pasta in boiling salted water until just al dente. Set aside 100 ml of the cooking water, drain the pasta.

Sauce

Heat the butter in the same pan. Add the lemon zest, cook briefly. Add the lemon juice, cream cheese and reserved cooking water, mix, season. Add the pasta, heat gently. Mix in the basil, serve with cheese.

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