Sweet Fresh Fettuccine

1. 1

   Bring a large pot of salted water to a boil over high heat.

2. 2

   In a large, heavy skillet, heat the cream, zests, honey, and salt over medium heat, being careful not to let it boil.

3. 3

   Cook at a bare simmer, stirring occasionally, for about 4 minutes.

4. 4

   Meanwhile, add the pasta to the boiling water and cook until tender but still firm to the bite, stirring occasionally, 2 to 3 minutes.

5. 5

   Drain the pasta well, then add it and the lemon juice to the skillet with the cream sauce.

6. 6

   Toss to combine.

7. 7

   Divide the pasta among 4 to 6 shallow bowls and sprinkle with the hazelnuts.

8. 8

   Serve immediately.

9. 9

   If using dried pasta, substitute 1 pound dried, cooked in a large pot of salted boiling water until just al dente.

10. 10

    Add to the cream sauce as above and cook gently in the sauce for another 3 minutes, or until the pasta has absorbed most of the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.