Kim’s Lemon Cream Pasta Sauce – making the most of Winter’s Citrus
Zesty yet comforting – this pasta sauce brings together the best of both worlds. It comes together quick (perfect for pulling together after a long days work), and features seasonal ingredients that are in abundance at this time of the year.
Ingredients
- 1 Onion, finely diced
- 2 Lemons
- 5-6 Garlic Cloves, finely sliced (not chopped)
- 85g Butter
- 85ml Olive Oil
- 250ml White Wine
- 300ml Chicken Stock
- 500ml Cream
- A few Sprigs of lemon thyme
- A fresh chilli, finely chopped
- A couple bay leaves
Method
- Add butter and oil to a pan, and sauté the onion, garlic, thyme, chilli and bay leaves for around 10 minutes on medium heat, or until they are starting to caramelise.
- Add white wine to the pan and cook over heat till the wine is absorbed.
- Add in your halved lemons, chick stock, cream – season with salt and cracked pepper (go heavy on the pepper) – and reduce to a sauce consistency.
- Add your al-dente pasta straight to the pan to combine, adding some pasta water to slightly loosen the sauce.
Optional Pangrattato Topping – Perfect for Pasta, Casseroles, Salads and More!
In a food processor combine:
- A couple bay leaves
- One loaf stale sourdough bread. Any dark crusts removed.
- Several cloves garlic
- A handful of parsley
- Salt and pepper (about one teaspoon of each)
- The rind of two lemons
- Pulse until desired consistency is reached – but don’t make the crumbs too fine, they should still have some size to them.
- Toss with around 100ml of good extra virgin olive oil.
- Spread your tossed crumbs evenly on a lined baking tray and place in a moderate oven, tossing regularly until evenly lightly browned.
Store Pangrattato in an airtight container – it will last a few weeks.
