Organic Tortiglioni with Creamy Lemon

Ingredients

• 300 grams Tortiglioni
• 50 grams butter
• Lemon (zest of 1, juice of ½)
• Fresh mint leaves
• 300 ml cooking cream
• 1 tablespoons rock or sea salt
• Water (for boiling the pasta)

Tortiglioni

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Directions

1. 1

   Start by adding water to a large pot, leaving some space at the top and put this on the stove to boil. Once the water boils, add a tbsp. of rock salt and mix using a wooden spoon until it dissolves.

2. 2

   Add 10.58oz/300g Tortiglioni pasta to the pot of boiling water and cook for 12 minutes as shown on the packet instructions.

3. 3

   Put the large frypan on the stove and add 50g/1.7oz butter, allowing it to melt and cover the base of your pan. Add the zest of a whole fresh lemon along with a portion of fresh mint leaves (which you can tear with your hands, so all the aroma stays in the pan!).

4. 4

   Now add the cooking cream and mix this together using a wooden spoon. Leave this to simmer gently for 5 minutes, stirring every so often.

5. 5

   Once the pasta is ready, strain it using a hand held sieve or a large colander and add it to the pan. Collect a mug full of pasta water and pour half of it into the pan, then stir gently for 1 minute and toss the pan too if you can!

6. 6

   Squeeze the juice from ½ a lemon into the pasta and toss it again a few times until the cream thickens and the pasta is completely smothered!

7. 7

   Using a large serving spoon, add a portion to a flat plate or bowl, and scoop up some extra sauce to cover each dish with too. Sprinkle some fresh mint leaves over the top (torn or full) and serve; of course you can add a sprinkle of grated parmesan cheese on top too!