Creamy lemon paste is so wonderfully good, but in this dish you can certainly add some veggies from the fridge if you want. The broccoli stalk or a few slices of cauliflower really don't hurt as a flavoring. In this recipe we add a little cream to give it a creamy taste, but you can replace it with ricotta, creme fraiche or sour cream if you like. If you have fresh cheese, this is also absolutely heavenly.
Ingredients
- 100 g dried pasta
- ½ x organic lemon
- 1 clove garlic
- 1 x shallots
- 1 x celery sticks
- 100 g chicken breast
- 1 dl dry white wine
- 1 dl cream
- 1 tbsp butter
- 1 pinch sea salt flakes
- 1 pinch black pepper
Method
- To a pot, add plenty of water. Boil and add the pasta, half the lemon juice and salt. Boil until the pasta is al dente.
- Mince the garlic, shallot and celery stick.
- Save some of the pasta water (about 1 dl per serving).
- Fry garlic, shallots and celeriac in a frying pan with olive oil. About 2-3 minutes. Slice the chicken fillet and fry this to the pan until done. If you would like to add more veggies from the fridge, you can add them at this point. I prefer them minced, but you can chop as you like.
- In the frying pan, add a splash of white wine, if you have, and cream. Bring to a boil.
- If you have parmesan lying around, this is a perfect time to use it. Alternatively, you can use cream cheese or other fresh cheese such as ricotta. Explore with what you have at home.
- Add pasta, stir everything together and add the desired amount of pasta water. If you have fresh herbs, add the flavors you want. Top with freshly squeezed lemon and grated lemon peel. Preferably parmesan here too! More is More!
