Busiati Trapanesi Creamy Lemon
Freshly squeezed lemon combined with aromatic mint leaves are the perfect duo for your next pasta dish and might just transport you and your tastebuds on a trip to Southern Italy. This creamy recipe made using Bella Italia Busiati Trapanesi pasta is simple to recreate, and the flavors are quite simply, both refreshing and exquisite!
- Preparation time
- Cooking time
- 300g/10.58oz Bella Italia Busiati Trapanesi Pasta
- 50g/1.7oz Butter
- Lemon zest (1 lemon)
- Lemon juice (1/2 lemon)
- Fresh mint leaves
- 300ml/1.3 cups cooking cream
- 1 tblsp rock OR sea salt Water for boiling pasta
HOW TO PREPARE
Start by adding water to a large pot, leaving some space at the top and put this on the stove to boil. Once the water boils, add a tbsp. of rock salt and mix using a wooden spoon until it dissolves.
Add 10.58oz/300g Busiati Trapanesi pasta to the pot of boiling water and cook for 12 minutes as shown on the packet instructions.
Put the large frypan on the stove and add 50g/1.7oz butter, allowing it to melt and cover the base of your pan. Add the zest of a whole fresh lemon along with a portion of fresh mint leaves (which you can tear with your hands, so all the aroma stays in the pan!).
Now add the cooking cream and mix this together using a wooden spoon. Leave this to simmer gently for 5 minutes, stirring every so often.
Once the pasta is ready, strain it using a hand held sieve or a large colander and add it to the pan. Collect a mug full of pasta water and pour half of it into the pan, then stir gently for 1 minute and toss the pan too if you can!
Squeeze the juice from ½ a lemon into the pasta and toss it again a few times until the cream thickens and the pasta is completely smothered!
Using a large serving spoon, add a portion to a flat plate or bowl, and scoop up some extra sauce to cover each dish with too. Sprinkle some fresh mint leaves over the top (torn or full) and serve – of course you can add a sprinkle of grated parmesan cheese on top too!