Serves 2

Ingredients

400 g pasta (e.g., spaghetti or tagliatelle)
1 organic lemon (zest and juice)
200 ml cream
50 g parmesan, freshly grated
2 garlic cloves
2 BIO PLANÈTE Cooking & Frying Oil with Olives
2 tbsp. BIO PLANÈTE O’citron Olive Oil & Lemon
2 tbsp light miso paste
salt & pepper to taste
fresh parsley, chopped (optional)
lemon slices for decoration (optional)

Boil a large pot of salted water and cook the pasta al dente according to the package instructions. Then drain and keep some pasta water.

Finely grate the lemon zest and squeeze the juice. Both will be used later for the sauce.

Heat the Cooking & Frying Oil with Olives in a large pan over medium a heat.

Peel and finely chop the garlic or press through a garlic press. Fry the garlic briefly in hot oil until fragrant but not brown (about 1 minute).

Add the cream into the pan and bring to the boil. Add the lemon zest and juice. Stir in the miso paste until completely dissolved. Season with salt and pepper. Stir in the Parmesan and let the sauce gently simmer until slightly thickened. (about 5 minutes).

Add the cooked pasta to the pan with the miso cream sauce and mix well. If the sauce is too thick, add some of the reserved pasta water until the desired consistency is reached.

Season to taste with more salt and pepper if needed.

Divide the lemon pasta onto plates and garnish with chopped parsley.

Drizzle a good amount of O’citron Olive Oil & Lemon over the finished pasta for an extra burst of flavor. Decorate with lemon zest if desired.

Bon appétit!