This is a great simple but indulgent dinner, ideal for this time of year. It’s rich and creamy but the citrus kick keeps things in check and it makes a lovely romantic dinner for two. Finish it off with a box of Nudo’s handmade olive oil chocolates.
Nudo tagliatelle – 150g/5.3oz
Butter – 20g/0.7oz
Grated rind and juice of 1 organic lemon
Parsley – 1 tbsp chopped
Sage – 1 tbsp chopped
Rosemary – 1 tbsp chopped
Chives – 1 tbsp chopped
Double cream – 80ml/2.8fl.oz
Salt and freshly ground black pepper
Parmesan – 20g/0.7oz
Melt the butter in a saucepan. Chop the herbs, add to the melted butter along with the cream, salt and pepper. Then grate in the lemon rind. Slowly simmer for a couple of minutes. Add the lemon juice to the pan and bring back to the boil, then take the pan off the heat and keep warm. Cook the tagliatelle in plenty of salted boiling water until al dente. Drain and mix into the sauce along with half the grated parmesan. Stir well and serve with the remaining cheese sprinkled on top.