By Natasha Chib

Owner Bus­aba, Mum­bai

Cosmopolitan (India) - - LIFESTYLIST -


500gms tagli­atelle pasta 200ml creme fraiche/ heavy whip­ping cream 1 large lemon 2tbsp olive oil Few leaves of Basil

Salt and pep­per A few shav­ings of Parme­san cheese


Boil the tagli­atelle till al dente (4 min­utes max).

Bring crème fraiche to a boil, and add juice of a large lemon (or 2 small ones).

Add Parme­san, bring to a boil, turn the heat off and mix in the tagli­atelle.

Add salt and pep­per, to taste, and dec­o­rate with big, leafy basil.

The lemon adds zing to the creamy flavour

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