Lemon Pappardelle Pasta

Ingredients

• 1 egg yolk

• 1/2 cup heavy cream

• 1/2 cup parmesan cheese

• 2 tablespoons parsley

• Zest & juice from 1 lemon

• 8 ounces dried pappardelle pasta

• 3 tablespoons butter

Directions

In a large bowl, whisk together egg yolk, cream, parmesan, parsley, zest & juice

Cook the pasta until al dente

Drain and immediately add to the bowl

Top with the butter

Gently toss until coated

Cover the bowl and let it sit for 5 minutes

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Ingredients

1 Lemon (zest & juice)

1/2 tsp salt

1 tsp honey

3 shallots, minced

1 cup heavy cream

1 cup Parmigiano-Reggiano cheese 

fettuccine 

 

Directions

Heat lemon zest in olive oil in a large skillet 

Add salt, honey, and shallots, and cook until shallots are softened

Whisk in cream & simmer 2 minutes

Cook pasta al dente, drain & reserve 1/2 cup of liquid

Toss lemon juice with noodles 

Stir cheese & reserved liquid into cream sauce

Add pasta and toss to coat 

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Buttermilk Pancakes

1 Cup Flour

2 Tbsp Sugar

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

2 Tbsp melted Butter

1 Cup Buttermilk

1 Egg

Whisk together dry ingredients

Whisk together wet ingredients

Mix wet ingredients into dry ingredients until just incorporated (lumps are good)

Fry as you would any other pancakes (about 1/3 cup per pancake)

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