Today we offer a simple and easy recipe that tend to like most palates. We recommend you setup, you as you see in the recipe, egg pasta ribbons for flavor but you can adapt the recipe to any of the compounds that are on the market: macaroni, noodles colors, ties…
- 250g egg pasta ribbons
- 100 gr grated Parmesan cheese
- Zest of one lemon
- 120 ml of olive oil
- 200 ml of water the pasta cooking itself
- Black pepper
First we must put to heat a pot with water and a pinch of salt. When we begin to add boiling water and boil tapes about 6 to 7 minutes (each pulp requires a cooking time) to be ‘al dente’. On the other hand in a bowl mix the lemon zest, Parmesan cheese, olive oil, salt and pepper.
Once the pasta is cooked must drain well. Remember that we must keep a cup of the cooking water to attach to the mixture we did earlier in the bowl, the idea is to get a smooth cream is added to the paste.
Serve the pasta and immediately add the lemon sauce and parmesan. Also sprinkle a little chopped basil.