Potato, lemon and parmesan fettuccine.
Cook time: 12 mins | Prep time: 10 mins | Serves: 3-4
Ingredients.
2 tablespoon extra virgin olive oil, extra to drizzle
1 onion, finely diced
2 white potatoes, peeled and cut into 1 cm cubes
2 garlic cloves, roughly chopped
1 teaspoon fine salt
¼ teaspoon cracked black pepper
1 tablespoon balsamic vinegar
1 sprig fresh rosemary
3 cups (750 ml) chicken broth
½ cup thickened cream
1 lemon, (40ml) juice and zest
300 g fresh egg fettuccine
½ cup grated parmesan cheese
1 cup baby spinach, packed (can use basil leaves if preferred)
Method.
1. Heat the oil in a large frypan over medium heat. Add the onion, potato, garlic, salt, pepper, balsamic vinegar and rosemary. Cook for 4-5 minutes, stirring occasionally.
2. Pour in the chicken broth and bring to a gentle simmer. Cook for 5 minutes, until the potatoes are al dente.
3. Stir in the cream, lemon juice and fettuccine. Cook for 2 minutes on medium then add the parmesan. Take off the heat and fold through.
4. Stir through the spinach to wilt. Divide among bowls, top with lemon zest, salt and pepper to taste and a drizzle of oil.
