Lemon Chive Pasta With Creamy Lemon Pasta Sauce - cooking recipe

Ingredients

1 lb pappardelles lemon chive pasta
1/4 cup olive oil
4 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
2 lemons, zest
1 lemon, juice of
1/2 cup heavy cream
1 bunch fresh basil, coarsely chopped
sea salt
freshly grated parmesan cheese

Preparation

Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Save 1/2 cup of pasta cooking water. Drain and rinse with warm water.
In a large skillet heat olive oil. When warm add garlic and red pepper flakes. Add wine and lemon zest. Boil to reduce the wine by half, about 3-5 minutes. Remove from heat and let cool slightly.
Stir in the heavy cream and 1/2 cup of the pasta cooking water. When warm, add lemon juice and season with salt.
Serve sauce over individual plates of pasta. Garnish with basil and Parmesan cheese.