• In NL Gratis verzending bij €50,-
  • Belgie gratis verzending bij € 75
  • Deutschland versandkostenfrei ab € 75

Creamy pasta with lemon, parsley and pine nuts

Main course: 4 persons Preparation: approx. 25 minutes


  • 1 lemon
  • 1 shallot
  • 1 clove of garlic
  • 1 tablespoon of olive oil
  • salt
  • 75 grams of pine nuts
  • 300 grams of fresh pasta
  • 125 ml crème fraîche
  • 2 tablespoons of chopped parsley (grated Pecorino or Parmesan cheese)



  • Wash the lemon peel well. Grate the zest and squeeze the lemon.
  • Peel and chop shallot and garlic
  • Heat the oil in a wok and fry shallot, garlic and pine nuts over low heat for about 5 minutes.
  • Meanwhile, bring a large pot of water and some salt to a boil.
  • Cook the pasta al dente in 3 to 5 minutes and drain.
  • Stir half the lemon zest and all the crème fraîche into the shallot mixture when the shallot is translucent.
  • Season the sauce with lemon juice and freshly ground pepper.
  • Spoon the pasta and parsley into the sauce.
  • Season with some lemon zest, a little lemon juice, pepper and salt.
  • Serve immediately. Add grated Pecorino or Parmesan cheese.


Wine food: Arjolle Equilibre Chardonnay

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