Pasta with Lemon Cream, Basil and Walnuts
This creamy pasta is balanced with the refreshing flavors of lemon and the crunch of toasted walnuts. It is quick and easy to prepare and makes the perfect meal for a special occasion.
TIME TO TABLE:
10 minutes prep, 10 minutes cooking.
3 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
1 cup heavy cream
2 tablespoons fresh Paramount Citrus lemon juice
¼ teaspoon salt
1/8 teaspoon ground black pepper
8 oz. dry linguine, cooked to al dente
¼ cup shredded Parmesan cheese + extra for serving
1/3 cup toasted chopped walnuts
1 tablespoon Paramount Citrus lemon zest + extra for garnish
1 tablespoon chopped fresh basil
Additional salt and pepper to taste
1. Heat the butter and olive oil in a large, deep skillet over medium-high until melted. Add the garlic and cook for about 1 minute.
2. Pour in the cream and stir well. Add the lemon juice, salt and pepper. Bring the sauce to a simmer. Cook for 2 minutes, until the cream begins to thicken and coat the back of the spoon.
3. Reduce the heat to low, stir in the cooked pasta. Add the parmesan cheese and walnuts. Toss the ingredients to coat the pasta with cream sauce and evenly distribute the cheese and nuts.
4. Remove from the heat, stir in the lemon zest and basil. Add more salt and pepper to taste, if desired. Sprinkle with more lemon zest and Parmesan cheese before serving.