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Tagliatelle with Anari Lemon and Parsley

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

Ingredients

  • 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

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.