On this occasion I share with recipes a some fettuccine to lemon with nuts, also mistakenly known as emffetuccini/em al lemon. The dishes made with pasta, are always appetizing and have the advantage of their easy preparation. Because of its flavor and adaptability, they have become a daily food in our daily menu, since they are always well received. The amount of pasta that we must prepare by diner oscillates around 100 grams, especially if it is unique dish what we are going To present, but if the diners are people with a great appetite we can raise the amount of pasta. Try this lemon paste and tell me what you think!
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make fettuccine to lemon: |
| 60 grams of chopped nuts 30 grams of butter without salt 10 grams of thin sage leaves 1 zest unit of a lemon 4 tablespoons of cream for cooking 300 grams of fettuccine 50 grams of Parmesan cheese in sheets in sheets 15 grams of chopped parsley 2 tablespoons of lemon juice 1 teaspoon of ground black pepper ½ teaspoon of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, ideal accompany with white wine |
Ingredients to make fettuccine to lemon:
1. The first step to prepare these fettuccine to lemon with nuts is to preheat the oven at 160 ºC. Then put the nuts on a tray and toast them in the oven for 15 minutes, remove from the oven and let them cool. In a median pan, heat the butter over a live fire for a minute, add the sage and fry for about two more minutes until the butter begins to brown. Add the lemon zest, the cream, half a teaspoon of salt and quite black pepper. Mix and keep in the fire for a few seconds so that the fettuccine sauce at lemon thickens a little. We immediately remove from the fire so that the cream is not cut and reserve.
2. In a large pot we boil water with salt and add the paste. Boil for 8 minutes or the time indicating the container, until it is at the dente.
3. Drain the fettuccine and reserve two tablespoons of cooking water. Then we place the pasta in a large bowl. We heal the sauce, add the water of the reserved cooking and pour over the pasta, next to the nuts, the Parmesan sheets (cut with a peel), the parsley and the lemon juice.
4. Mix everything well and serve the fettuccine to lemon immediately. To learn more incredible recipes like this plate of lemon pasta visit my blog target = _blank relic = NOFOLLOWLA Catina kitchen.
