Springtime Pasta W Lemon Cream Sauce Recipes

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
• Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Steps:

• In large saucepan, cook ravioli and asparagus in boiling water about 7 minutes or until raviloi is tender; drain.
• Meanwhile, while the ravioli is cooking, in a saucepan, combine milk, cream cheese, butter and lemon peel; cook over medium heat 5 minutes, stirring occasionally; stir in ham, parmesan and white pepper.
• Toss cream mixture with ravioli and asparagus; serve immediately.

Steps:

• Boil the pasta in salted water. Add the kale for the final 2 mins, then drain, reserving a little of the cooking liquid.
• Meanwhile, dry-fry the bacon in a nonstick pan until crisp. Remove from the pan and drain off most of the fat, leaving behind about 1 tsp. Gently fry the onion in the fat for 2-3 mins until soft.
• Tip the cooked pasta and kale into the pan, then stir through the bacon and goat's cheese. Add a little of the pasta cooking water if the mixture seems a bit dry. Serve in bowls scattered with grated Parmesan, if you like.