Gary Rhodes

Lemon and Chive Sauce

Preparation info

  • Serves

    Four

    • Difficulty

      Easy

Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

Ingredients

  • 2 tablespoons olive oil finely grated zest and juice of 1 lemon
  • 150 ml

Method

  • Warm the olive oil in a saucepan, add the lemon zest and lemon juice and simmer gently for 1 minute. Add the cream, return to a simmer and cook for a further 2-3 minutes. Season with salt and pepper and stir in the chives.
  • While making the sauce, cook the pasta until tender. Drain and add to the finished sauce. Stir in half the Parmesan and offer the remainder separ