Orecchiette W/Lemon-Parmesan Cream

1. 1

   Bring a large saucepan of water to a boil.

2. 2

   Add salt and then the orecchiette and cook, stirring often, until al dente, about 11 minutes.

3. 3

   Drain and return the pasta to the saucepan.

4. 4

   Meanwhile, in a small nonreactive saucepan, melt the butter in the lemon juice and cream over moderately low heat.

5. 5

   Reduce the heat to very low, and cook until the cream is barely simmering, about 10 minutes.

6. 6

   Just before serving, stir the sauce into the pasta.

7. 7

   Add the Parmesan, chives, and lemon zest, season with salt and pepper, and toss.

* Per serving · 4 servings · Values may vary.

No additional tips available.