I came up with this recipe about 17 years ago because the night my husband proposed to me, this was the dish I had at the Tin Room Cafe in Brooklyn, NY. I don't think it's there anymore, but it was one of our favorite restaurants. That night I had salmon in lemon cream pasta with peas. I loved it so much after we got married I figured out how to make it myself as a fledgling cook in our little studio without a real kitchen. So here's the recipe I have tweaked over the years.
Ingredients:
1lb farfalle bowtie pasta
2 Tablespoons butter or olive oil
1 Garlic clove, minced
1 Shallot, sliced thinly (optional)
1 cup chicken broth
3 tablespoons cornstarch
1/2 teaspoon salt
1cup heavy cream or half and half
1 cup milk
2 -3 lemons juiced
Cook pasta according to directions. Drain and reserve.
Over medium high heat, heat butter or olive oil in a skillet, add garlic and shallot and sauté about one minute. In a separate bowl, whisk together the broth and corn starch until it's well mixed, then pour it into the skillet. Cook about one minute until thickened, whisking constantly. Add salt, cream and milk, continue whisking and cooking for about one more minute. Remove from heat. Add lemon juice to taste. Add peas if desired. Pour over pasta and toss.
Note: We love our sauce very lemony so I use the juice of three lemons. So you may want to add the juice of two and taste it before adding it all in to make sure it's not too tart for your liking.
So there you have it, my Fast and Easy Lemon Cream Pasta. I hope you get a chance to make it! Please let me know if you do!
