Fettucine al limone
250 g Stockmann Delicatess fresh pasta
butter
1 tbsp lemon peel
2 tbsp lemon juice
3 dl cream
1 tsp liquid honey
salt and freshly grated black pepper
herbs
goat Gruyere
Cook pasta according to package directions. Grate the peel of a lemon and squeeze out the juice. Melt some butter in a saucepan and add the lemon peel. Fry quickly and pour in the juice and let it evaporate. Add the cream and honey. The sauce thickens quickly because of its acidity. Spice with freshly grated black pepper and a pinch of salt. Chop the herbs finely. Mix sauce and pasta and garnish with herbs. Grate or slice the goat Grueyere thinly, sprinkle over the pasta and serve immediately.