Ribbon noodles with lemon sauce

Name: Ribbon noodles with lemon sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 untreated lemon; 3 Shallots; 1 Garlic clove; 2 TABLESPOONS Olive oil; 100 ml White wine; 500 g Fettuccine "paglia e fieno" (green and yellow ribbon noodles); 7-10 Tbsp Salt; 100 ml Milk; 150 g Fresh cream; 1-2 TABLESPOONS sauce thickener; 200 g smoked salmon; 1 collar Dill; 7-10 Tbsp Lemon Pepper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 untreated lemon
3 Shallots
1 Garlic clove
2 TABLESPOONS Olive oil
100 ml White wine
500 g Fettuccine "paglia e fieno" (green and yellow ribbon noodles)
7-10 Tbsp Salt
100 ml Milk
150 g Fresh cream
1-2 TABLESPOONS sauce thickener
200 g smoked salmon
1 collar Dill
7-10 Tbsp Lemon Pepper

Directions

1
Wash the lemon thoroughly, dab dry and rub. Then squeeze. Peel shallots and garlic and dice finely. Fry in hot oil. Add white wine, lemon juice and zest and let it boil down a bit.
2
Cook the pasta in bubbling salt water for 6-8 minutes. Stir milk and crème fraîche into the wine stock. Bring to the boil again, stir in the sauce thickener. Cut salmon into thin strips, wash dill, dab dry and chop.
3
Stir the salmon and dill into the sauce. Season with salt and lemon pepper. Spread the pasta with sauce on four plates.