Ingredients: (2 servings)

• 400g Ricciole al Succo di Limone Pasta (Fabbrica della Pasta)

• 2 Garlic Cloves (thinly sliced or minced)

• 1/4 Chili Pepper (optional, thinly sliced)

• 1tsp Butter

• 200ml Fresh Cream

• Zest of 1/2 Lemon (grated)

• 1tbsp Parsley (finely chopped)

• 1tbsp Walnuts (finely chopped)

• Salt & Pepper to Taste

Method:

1. Prepare all the ingredients and start from the pasta as the sauce really takes little time to make. Boil the pasta a minute less than indicated on the packet.

2. While the pasta is boiling, in a skillet, fry the garlic and pepper in the butter over low-med heat until lightly browned. This should take about 30 seconds. Do not burn, so be careful.

3. Add the fresh cream and bring it to a gentle boil. Lower the flame to a minimum.

4. Add the grated lemon zest, fresh parsley and season with salt & pepper.

5. When the pasta is almost ready, drain and add it to the sauce.

6. Mix well and cook until the pasta is done, then plate immediately.

7. Serve with some more lemon zest, fresh parsley and chopped walnuts.

8. We combined it with some Falanghina del Sannio wine, exclusively available from Welbees. 

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