Lemon Creme Fraiche and Parmesan Pasta

LemonPasta

I’m starting to get into my cooking groove out here in Geneva! Having access to lovely fresh ingredients is turning me into a bit of a glutton – I can’t seem to get enough of anything. Grocery shopping is a particular kind of heaven/hell – I have X in a stroller, so I can only bring a basket around with me. This gets full and heavy fast, especially since X’s milk needs and my wine needs are obviously priority, and take up valuable basket real estate. So I wander aisles full of goodies, performing a complicated balancing act to try to get everything up to the till before my basket spills over.

One such lovely ingredient that did make it to the till one day was creme fraiche – something I found difficult to find in Canadian groceries that weren’t specialties. Here it isn’t a problem – it’s in the creme fraiche aisle. I bought a tub for a specific recipe, but found I had leftovers. Keeping in mind how quickly things spoil here, I researched delicious recipes with creme fraiche. Other ingredients I was looking to use up included mint and lemons, so when I found this temptingly easy recipe, I decided to go for it. Found on another new favourite food blog, Eatori, this dish was simple and fresh and perfect. It was really enjoyed by all and took me no time to whip up. My favourite new tip is to boil pasta in lemon water – you can’t imagine how the taste seeps into the noodles, it was really astonishing. When I first started mixing the pasta and creme fraiche, it smelled just like lemon meringue, which was a little disconcerting. But the other ingredients added took it up a notch to a savoury favourite.

Lemon Creme Fraiche and Parmesan Pasta

Ingredients

1 lemon
4 tablespoons of creme fraiche or double cream
1 small bunch of tarragon or basil (for something a little different here, I used mint because I wanted to use up my leftover herb – it added a really fresh twist)
30 grams of parmesan
Fresh black pepper
400 grams of pasta
1 generous handful of rocket/arugula

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Zest half of the lemon and mix it together with the creme fraiche, tarragon, grated parmesan and black pepper.

Place the zested lemon in a saucepan enough salted water to cook the pasta in.  Place the lid on and bring to the boil.

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Once the water has come to a rolling boil remove the lemon.

Add the pasta to the boiling lemon-scented water and cook until al dente.

Combine the warm pasta with the juice of the lemon, creme fraiche mix and arugula and mix well. Season with additional salt if it needs it. Add a little extra parmesan and black pepper before serving.

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