Lemon Garlic Pasta with Creamy Sauce

Ingredients

• 400 g Fresh linguine (Cook al dente, reserve a little cooking water)
• 100 g Parmesan (Finely grate just before use)
• 2 tablespoons Extra virgin olive oil (For sautéing the garlic)
• 3 cloves Garlic cloves (Finely mince)
• 10 leaves Fresh basil (Coarsely chop)
• 1 unit Organic lemon (Zest and juice)
• 200 ml Heavy cream 35 % (Base of the creamy sauce)
• 1 unit Egg (Poached egg for plating)
• 1 pinch Salt (Adjust to taste)
• 1 pinch Black pepper (Freshly ground)

Instructions

1. Ingredient preparation

   Wash the lemon and basil, dry them. Zest the lemon, squeeze the juice, grate the parmesan, mince the garlic and coarsely chop the basil.

   Time: PT5M

2. Boil water

   Fill a large pot with water, bring to a boil, add a pinch of salt.

   Time: PT5M

   Temperature: 100°C

3. Poach the egg

   Bring a small pot of water to a gentle simmer (80°C), create a light whirlpool, slip the egg in and cook for 2 minutes.

   Time: PT2M

   Temperature: 80°C

4. Sauté the garlic

   In a pan, heat the olive oil over medium‑high heat (180°C), add the minced garlic and sauté for 1 minute until fragrant.

   Time: PT1M

   Temperature: 180°C

5. Prepare the creamy sauce

   Pour in the cream, lemon zest, lemon juice, season with salt and pepper. Reduce heat to low (90°C) and let simmer for 3 minutes until slightly thickened.

   Time: PT3M

   Temperature: 90°C

6. Infuse the basil

   Add the whole basil leaves, let infuse for 30 seconds then remove or leave them according to preference.

   Time: PT30S

7. Combine the pasta

   Drain the al dente linguine, add them to the pan, fold in the grated parmesan and mix for 2 minutes until the sauce coats the pasta.

   Time: PT2M

   Temperature: 80°C

8. Plating

   Place the pasta on plates, top with the poached egg, sprinkle extra parmesan, drizzle a splash of olive oil and garnish with a few basil leaves.

   Time: PT2M

Nutrition Facts

Calories

718

Protein

25g

Carbohydrates

70g

Fat

20g

Fiber

2g