Tagliatelle al Limone | Art History Abroad

Name: Tagliatelle al Limone | Art History Abroad
Ingredients: 1/4 cup (55g) extra-virgin olive oil; Finely grated zest of 1 lemon, plus 2 tablespoons juice; 1 cup (250g) heavy cream; Fine salt; 1 pound (454g) Tagliatelle; 1/2 cup (50g) freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling; Freshly ground black pepper; 1 tablespoon minced fresh flat-leaf parsley; 1 tablespoon minced fresh basil

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Enjoy a zesty summer treat with Tagliatelle al Limone—southern Italian flavors in 10-15 minutes. Perfect for a light and fresh meal.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.arthistoryabroad.com.

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Ingredients

1/4 cup (55g) extra-virgin olive oil
Finely grated zest of 1 lemon, plus 2 tablespoons juice
1 cup (250g) heavy cream
Fine salt
1 pound (454g) Tagliatelle
1/2 cup (50g) freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling
Freshly ground black pepper
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon minced fresh basil