Anari Dry Traditional Village Style, Charalambides Christis
75gVitalite Original Margarine
3tbspfresh Parsley, leaves picked and very finely chopped
30mlLemon Juice
1Lemon Zest
5litresWater
1tspof Sea Salt
½tspfreshly ground Black Pepper
Instructions
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.