Pappardelle ‘Nduja e limone

Cut half of the lemon zest into fine julienne, grate the rest and squeeze the lemon to recover its juice. Blanch the lemon zest cut into julienne.
Reheat the pappardelle in slightly salted boiling water for 75 seconds and drain.
Melt 2/3 of the ‘Nduja in a large, hot pan. Once the ‘Nduja melted and hot, add the warm pappardelle to the pan and add the lemon juice and zest. Mix everything carefully, taste and season if necessary.
Dress on hot dishes or in take away trays and garnish with the blanched lemon zest, chopped basil and grated Parmesan cheese.

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