This is a twist on the classic recipe from our favourite restaurant The River Cafe in London,UK. The addition of creme fraiche helps balance out the acidity of the lemon and makes the sauce extra creamy.
PHOTOGRAPHY: DAN ROBB/ PROP STYLIST: GENEVIEVE WISEMAN
1 lb fresh pasta (450g)
2 Tbsp olive oil
1 garlic clove, grated
½ cup lemon juice (from about 3-4 small lemons)
1 Tsp lemon zest
½ cup grated parmesan cheese, plus extra for grating
2 Tbsp crème fraiche
Small bunch fresh basil leaves, torn and some reserved for garnish
¼ cup toasted pine nuts
Kosher Salt and Ground black pepper, to taste
1. Bring a large pot of salted water to the boil. Cook the pasta for 4 minutes, drain and reserve 1 cup of pasta water
2. Heat a large frying pan over medium heat. Add the olive oil and garlic, cooking for 2 minutes until warm and fragrant. Add the pasta to the pan and toss to coat.
3. In a small bowl, mix together the lemon juice, lemon zest, parmesan and crème fraiche. Stir into the pasta while adding a couple tablespoons of pasta water. Stir until a creamy sauce has formed. Stir through the basil.
4. Serve the pasta with remaining basil leaves, pine nuts and a good grating of parmesan cheese.