Provolone & Lemon Sauce

1. 1

   Begin to cook Orecchiette in plenty of boiling salted water.

2. 2

   In a seperate pot, heat the wine and the lemon rind. Saute for 10 minutes.

3. 3

   Add the cream and lemon juice and mix well.

4. 4

   Drain the pasta which should now be 'al dente' and return to the pot.

5. 5

   Add the lemon cream sauce and mix well.

6. 6

   If the pasta is a little too dry, add the milk and mix well.

7. 7

   Serve on warm dishes and serve with the provolone cheese and decorate with a sage leaf.

8. 8

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.