Updated: This has just been awarded the weekly winner of the Golden Gnome award for “Best Main Course” on Make Me Hungry’s flickr group. View here.

This unique pasta was adapted from a recipe from “Twelve” by Tessa Kiros. It’s a light Summer pasta and it’s a little on the sweeter side, although no sugar is added. The main ingredient is of course the lemon, using both the zest of a fresh lemon and the juice. Cream fraiche is also combined into this dish instead of the requested cream to make it a lighter and more on the tangy side to go with the lemon.

Try this one out when you don’t want something too heavy for tea and it’s too hot to cook something too much, it will go down a treat!

Serves:

• Two

Ingredients:

• 2 serves of fresh pasta boiled and cooled with water
• 1 tsp butter or margarine
• lemon - zest and juice
• 2 tbs brandy
• 3 tbs cream fraiche
• grated grana padano
• salt
• freshly cracked black pepper

Instructions:

1. Place the butter into the pot and when melted, drop the zest in.
2. When it starts to sizzle, add the sherry and when evaporated mix in the juice.
3. Add your salt and pepper, mixing in the cream fraiche.
4. Once the fraiche has blended in, add your pasta through.
5. Serve with a little more salt and pepper to taste and tope with grated grana padano.