CREAMY PASTA WITH LEMON AND THYME

Lemon is one of my favourite flavours, as some of you might remember or maybe I am flattering myself here, thinking that someone actually remembers what I write but I am a bit worried about repeating myself and getting boring, not necessarily old because I know a lot of young people who repeat themselves ad infinitum, anyway I love lemon! And pasta. And thyme so what could be better for me to eat, and hopefully for you too, than a plate with pasta in a creamy lemon and thyme sauce?





CREAMY PASTA WITH LEMON AND THYME
2 servings

freshly cooked pasta
1 big lemon
1-2 sprigs of fresh thyme
200 ml/ 0,85 cup fresh cream
salt
extra-virgin olive oil

- Grate the zest of the lemon, put it in a skillet with a little olive oil and the thyme and cook on low heat for two minutes.
- Add the fresh cream and cook until it has reduced and has become creamy.
- Add about two teaspoons of lemon juice, begin with one and taste the cream before adding the next, lemons vary very much in taste and strength.
- Stir well, heat up the lemon sauce quickly and mix it with freshly cooked pasta.