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Tagliatelle with Anari Lemon and Parsley


Sounds simple, which it is, but the flavours coming from the ingredients especially from the combination of lemon and anari cheese are stunning. Everybody, nowadays, are looking for healthier ways of cooking, so in this case butter was replaced by margarine which is equally efficient in providing silky texture and flavour to the pasta.

Tagliatelle with Anari Lemon and Parsley


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Tagliatelle with Anari Lemon and Parsley

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Cuisine: Cypriot
Keyword: Food Recipes, Pasta, Pleasures
Servings: 5 People


  • 500g Tagliatelle
  • Anari Dry Traditional Village Style , Charalambides Christis
  • 75g Vitalite Original Margarine
  • 3 tbsp fresh Parsley , leaves picked and very finely chopped
  • 30ml Lemon Juice
  • 1 Lemon Zest
  • 5 litres Water
  • 1 tsp of Sea Salt
  • ½ tsp freshly ground Black Pepper


  • In a large pot bring water to a boil on high heat, adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook 2’ less than package instructions. Reserve ½ cup of cooking water.
  • In the meantime, in a large, deep sauté pan over medium-high heat add the margarine and melt until it bubbles. Drain the tagliatelle and return to the pan along with the parsley while tossing for a minute so as all the tagliatelle are covered with the margarine.
  • Lower the heat and pour the lemon juice, add the lemon zest, season with the salt and pepper and give it a final toss. If sauce is too thick add some of the reserved water from the cooked pasta.
  • Serve in a flat dish while grating the anari cheese on top.
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