When life throws you a Lemon catch it.
In a saute pan swirl chopped garlic and walnuts. Which will give them a chance to share perfumed notes with one another.
When the two are golden brown let a river of Cream flow over them. Though before the cream should start to boil add the juice of the lemon that you caught, nice and steady as not to curdle the cream and spoil the fun.
As the cream thickens toss in spoonfuls of freshly grated Parmesan and a half of a spoon of grated lemon rind.
Serve it over hot al dente pasta and have a loaf of crusty bread to soak up every ounce of the lemon walnut sauce.
Exact measurements are not my style, thought I figure if the ingredients are fresh it seldom matters.
- Last Weekend in Ardeche
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