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. Continue reading