CHEF JEFF — ONE BYTE AT A TIME: Tagliolini Al Limone

This lemon pasta dish is simple to make to tasty to eat.

Tagliolini Al Limone

½ pound tagliolini pasta

2 tablespoons butter

8 large basil leaves, julienned

2 tablespoons plus 2 teaspoons lemon juice

1 cup heavy cream

¼ cup grated Parmigiano-Reggiano cheese

Fresh ground black pepper

Lemon wedges for garnish

Add pasta to large bowl of salted boiling water. Cook until al dente. Drain pasta. While pasta is cooking, start to make sauce: In medium saute pan, melt butter over medium heat. Add basil and cook, stirring frequently, until aromatic, about 3 minutes. Stir in lemon juice. Continue to cook until lemon juice is reduced by half. Reduce heat to low. Add cream. Slowly cook cream until it thickens to sauce consistency, stirring occasionally. Remove from heat. Divide pasta among 4 serving bowls. Ladle sauce over servings. Divide cheese among portions, sprinkling evenly over sauce. Top servings with a few grinds of black pepper. Serve portions with lemon wedge on side.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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