Recipe

Dinner

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Butter
Garlic Cloves
, crushed
Fresh Parsley
, chopped
Small Rustic Baguette
Capellini Pasta
Light Cream
Parmesan Cheese
, grated
Lemons
, finely grated rind
Salt & Black Pepper

Lemon and Parmesan Capellini

Total time: 15 min
Servings: 2
Equipment: Oven & Stove
  • 2 tbsp. Butter
  • 1 Garlic Cloves, crushed
  • 2 tbsp. Fresh Parsley, chopped
  • 1/2 Small Rustic Baguette
  • 8 oz. Capellini Pasta
  • 1 c. Light Cream
  • 3 oz. Parmesan Cheese, grated
  • 1 Lemons, finely grated rind
  • 1/8 tsp. Salt & Black Pepper
  • Preheat the oven to 400°F. Put the butter in a bowl and beat with the garlic and herbs.
  • Cut the Granary baguette into thick slices and spread them thickly with the flavoured butter.
  • Reassemble the baguette. The garlic herb butter will help to hold the slices together. Wrap in foil, support on a baking sheet and bake for 10 minutes.
  • Meanwhile, cook the pasta in a large pan of lightly salted boiling water. Dried pasta will take 10–12 minutes, fresh about 3 minutes.
  • Pour the cream into another pan and bring to a boil. Stir in the Parmesan and lemon rind. The sauce should thicken in 30 seconds or so.
  • Drain the pasta, return it to the pan and toss with the sauce. Season to taste and sprinkle with a little shopped fresh parsley and more grated lemon rind, if you like. Serve with the hot herb bread.