It’s so, so good with pasta and (as far as I know this is the first ever creamy lemon pasta sauce ever created) but wait until you try it as a play on chicken piccata! It’s really just ...
Taste and add lemon juice and red chilli to your liking. Add the drained pasta to the sauce along with the parsley and three-quarters of the hard Italian cheese. Taste again and add more chilli ...
To make the sauce, place the parsley leaves in a food processor. Add the lemon and blitz until finely chopped. Add the lemon juice, mayonnaise and crème frâiche and season with salt and pepper ...
Add the kale, and lemon zest and juice to taste, and remove from the heat. Cook the agnolotti in the boiling water until al dente, about 3 to 5 minutes. Transfer the pasta to the sauce ...