Tagliatelle with Pistachios and Lemon Cream Sauce

Ingredients

• 400 g tagliatelle
• Salt
• 2 untreated lemons
• 2 Garlic cloves
• 60 g chopped pistachios
• 3 tbsp olive oil
• 100 ml Vegetable broth
• 100 g crème fraîche
• pepper (ground)
• chervil (for garnish)

Instructions

1. 1.

   Cook the pasta in salted water until al dente. Zest the lemons and squeeze a little juice. Peel and finely chop the garlic.

2. 2.

   Sauté the pistachios briefly in hot oil, then deglaze with vegetable broth, add lemon zest, and stir in crème fraîche. Simmer briefly and season with lemon juice, salt, and pepper.

3. 3.

   Drain the pasta, toss gently, serve on plates topped with chervil garnish.