Difficulty - 30 MIN
Premium Rigatoni with Lemon Cream and Basil
Brighten sunny days with a plate of rigatoni coated in a silky lemon cream delicately infused with fresh basil !
Ingrédients
Number of People
4
400
g Rigatoni Panzani Selezione Al Bronzo
20
cl heavy cream
2
organic lemons (juice and zest)
8
tbsp of extra virgin olive oil
4
garlic cloves
Fresh basil
Parmesan
Salt & pepper
Preparation
1
Cook the rigatoni al dente and keep a little cooking water aside.
2
Gently infuse the olive oil with a few basil leaves for 3–4 minutes.
3
Finely chop some fresh basil.
4
Remove the infused leaves, add the chopped garlic and sauté briefly before adding the cream.
5
Add the lemon zest and juice, season, then let simmer for a few minutes with a touch of Parmesan.
6
Coat the rigatoni with this silky cream, adjusting the texture with a little cooking water if needed.
7
Serve with freshly grated Parmesan, chopped basil, lemon zest and a basil leaf for an elegant finish !
