Lemon and cream spaghetti with basil and chilli chutney
When I first heard about spaghetti al limone, I couldn’t bring the two flavours together in my head. Since I usually like my pasta mild and easy, this combination got me cooking.
The role of bringing an edge to a pasta dish is mostly played by an herb or a sharp cheese, but using lemons provided a refreshing change.
To keep the dish from going hideously citrusy, I cut the flavours with a sweet and hot, basil-chilli chutney.
Lazy cooks, the sauce is almost no-cook, so it is perfect to stock in jars.
Ingredient for spaghetti with lemon and cream sauce
250 gram spaghetti (boiled)
Juice of 1 ½ lemons
3 tablespoons olive oil
3 gram parmesan cheese (grated)
2 tablespoon fresh cream
Salt and pepper to taste
In a bowl, mix together parmesan cheese with cream to make a thick sauce.
Heat oil in a pan and add the mixture to it.
Season it with salt and pepper and add the spaghetti.
Drizzle some lemon juice and give it a quick mix.
Serve with the chutney.
Ingredients for the basil and chilli chutney
2 cups basil (chopped)
1 green chilli (chopped)
1 clove garlic
Salt and pepper
Grind all the ingredients in a mixer and adjust the seasoning. Since I like this chutney a little chunky, I used mortar and pestle to crush them.