Pasta al limone

During the week, I for one want my dinners to be comforting due to the weather and quick to whip up in a flash. Pasta Al Limone fits the brief, creamy and indulgent with zesty citrus to balance it out is certainly one of my go-to dishes. I am sure it will become one of yours too

Pasta al Limone – serves 4

1 pack fresh or dried fettuccine

1 knob of butter

2 garlic cloves crushed

Zest of 1 lemon

Juice of 2 lemons

1 tablespoon chopped thyme

¼ cup dry white wine

500ml cream

¼ cup pecorino grated

Salt and black pepper to taste

• First, get a large pot of water onto the heat. Salt the water, don’t be shy you want the water to taste like the Durban surf. Put onto the boil. You want it to be a rolling boil. Place the pasta in and cook according to packet instructions.

• Whilst the pasta is cooking get started with your sauce.

• Place a saucepan on medium heat. Place butter and once heated add garlic.

• Add lemon zest and herbs cooking for a minute

• Pour in your wine and reduce by half, followed by the cream and lemon juice

• Cook for a few minutes, the acid of the lemon juice will thicken the cream

• Drain pasta and add to the sauce along with the pecorino

• Toss well together divide between four bowl

• Finish off with as much pecorino as you deem fit