Italian Faralle with Lemon

This dish sounds too simple to be anything special but believe me the flavor is fantastic! Enjoy with a nice salad and your favorite wine.

400 grams farfalle (butterfly-shaped pasta)
the juice of 1 and a half lemons
1 bunch of basil
1 bunch of chives
1 cup of cream
50 grams of butter
salt & pepper
fresh Parmesan cheese

Instructions:
Cut the butter into pieces and allow to soften out of the fridge. Mix in a large serving dish with the lemon juice and cream to obtain a soft creamy sauce. Flavor with salt, pepper and finely chopped aromatic herbs.

Boil the farfalle in plentiful salted water, drain when al dente; transfer to the serving dish with the lemon butter sauce and mix carefully before serving. Serve with fresh Parmesan cheese for sprinkling.

Yield: 2-3 servings.

Tip: I also make this dish hot by melting the butter over medium heat in a saucepan over the stove. I then add the cream, lemon juice, and salt and pepper to taste, stirring to combine. I toss the pasta in the warm sauce, adding the herbs and Parmesan cheese.