Pappardelle ‘Nduja e limone
Pappardelle ‘Nduja e limone
Ingredients
- Pappardelle (A20) – 350 g (7 nests)
- ‘Nduja (spreadable) – 3 tbsp.
- Yellow organic lemon – 1 pc.
- Grated Parmesan – 20 g
- Salt and pepper
- Chopped basil – 5 leaves
- Basil (decoration)
Preparation
- 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.