Troffie con rucola e crema di limone
So I've strated to sew. Nothing makes me more excited right now (only Kuba is a competitor). Unfortunally I feel hungry twice a day and not eating is not an option. So I act fast. And what you can see above (and read below) is a pretty good consequence of me being in a hurry.
250 ml creme fraîche
1/2 saffron powder
finely grated rind of one lemon and the juice of half of it
400 g egg fresh pasta (tagliatelle, troffie, orecchiette - whichever you have handy)
150 gr rocket leaves, chopped
150 gr Parmesan cheese, freshly grated
1 garlic clove
Pour the creme freiche into a bowl, stir in the lemon rind and juice, squeeze one garlic clove and season with salt, pepper and saffran dissolved in two teaspoons of water.
Bring a large pan of salted water, add the pasta and cook until al dente, then drain and return to the pan. Pour the lemon cream sauce over the pasta, add the rocket and half the parmesan and toss to combine. Serve with the remaining parmesan.