Provolone & Lemon Sauce - cooking recipe

Ingredients

500 g orecchiette (little ears pasta)
1 cup dry white wine
4 lemon lemons, rind of
3/4 cup cream
juice from one lemon
1/2 milk (if required)
5 tablespoons grated provolone cheese
5 sage leaves
salt and pepper

Preparation

Begin to cook Orecchiette in plenty of boiling salted water.
In a seperate pot, heat the wine and the lemon rind. Saute for 10 minutes.
Add the cream and lemon juice and mix well.
Drain the pasta which should now be 'al dente' and return to the pot.
Add the lemon cream sauce and mix well.
If the pasta is a little too dry, add the milk and mix well.
Serve on warm dishes and serve with the provolone cheese and decorate with a sage leaf.
Enjoy!