Creamy Pasta with Lemon and Thyme Print Email

freshly cooked pasta
1 big lemon
1-2 sprigs of fresh thyme
200 ml/ 0,85 cup fresh cream
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. 2 servings -