while pasta is cooking, combine garlic, cream, limoncello and
lemon peel over medium-high heat in a medium-size saucepot.
Bring the mixture to a gentle boil, then reduce the heat and simmer
until slightly thickened, about 10 minutes. Remove the garlic clove
and lemon peel from the sauce and discard.
To the pot with the reserved pasta, add the sauce, the basil and a
couple handfuls of Parmigiano Reggiano. Season with salt and
freshly ground black pepper, and toss to combine.
Originally Submitted
2/11/2009
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