Ingredients
Juice and zest of 2 lemons
butter
3 1/2 tbsp (50g)
tagliolini pasta
7 oz (200g)
salt, to taste
Fresh basil, for garnish (optional)
How to Make Creamy Lemon Pasta
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How to Make Lemon Leaf Powder (Optional): If you have untreated lemon leaves, wash and dry them thoroughly. Microwave the leaves in 30-second intervals until they are fully dried.
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Crumble them by hand and sift through a fine mesh strainer. Repeat if needed to create a smooth powder—perfect for a fragrant finishing touch.
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Grate the zest from the lemons and squeeze out their juice. In a large pan over low heat, melt the butter and add the lemon zest. Let it infuse the butter with citrus aroma, then remove the zest.
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Meanwhile, cook the tagliolini in salted boiling water until just al dente.
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Drain the pasta directly into the pan and toss, adding a bit more butter and reserved pasta water as needed to help the sauce come together.
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Pour in the lemon juice and keep tossing until the sauce turns creamy and coats the pasta evenly.
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Serve immediately with extra zest and fresh basil on top.
