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FILLET BÉARNAISE
Lemon cream and basil linguine
This sauce is fresh, lemony and herby and the best part is that you can make it in the time it takes to cook your pasta!

Lemon cream and basil linguine

Servings: 4

Ingredients

200g asparagus tips
400g linguini
1 cup (250ml) cream
½ cup parmesan cheese, grated
10ml grated lemon zest
Juice of 1 large lemon
NOMU One for All Grinder
NOMU Sea Salt and Black Pepper
½ cup basil, roughly chopped

Directions

Blanch the asparagus in a pot of salted boiling water until just cooked. Refresh in ice-cold water to retain their bite and colour.

Bring a large pot of water to a rolling boil, add a generous pinch of salt and a splash of olive oil and cook your pasta until al dente.

While this is happening, make your sauce. Mix the cream, grated parmesan, lemon zest and juice. Season with a few grindings of One for All and add extra seasoning to taste. Toss the hot pasta through the cream mixture, including a tablespoon or 2 of the hot pasta water. Fold in the basil and asparagus.

Check the seasoning and serve immediately with shavings of parmesan.

 

Tip: For a low-fat version you can use reduced fat cream.

Ingredients

200g asparagus tips
400g linguini
1 cup (250ml) cream
½ cup parmesan cheese, grated
10ml grated lemon zest
Juice of 1 large lemon
NOMU One for All Grinder
NOMU Sea Salt and Black Pepper
½ cup basil, roughly chopped

Directions

Blanch the asparagus in a pot of salted boiling water until just cooked. Refresh in ice-cold water to retain their bite and colour.

Bring a large pot of water to a rolling boil, add a generous pinch of salt and a splash of olive oil and cook your pasta until al dente.

While this is happening, make your sauce. Mix the cream, grated parmesan, lemon zest and juice. Season with a few grindings of One for All and add extra seasoning to taste. Toss the hot pasta through the cream mixture, including a tablespoon or 2 of the hot pasta water. Fold in the basil and asparagus.

Check the seasoning and serve immediately with shavings of parmesan.

 

Tip: For a low-fat version you can use reduced fat cream.

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