River Cafe Tagliatelle with Lemon & Rocket

Inspired by this simple River Cafe dish combining simple ingredients to create a delicious, creamy pasta .

Serves 4

400g tagliatelle
Zest and juice of 2 unwaxed lemons, preferably Amalfi
250ml crème fraîche
A handful of Parmesan, grated
4 handfuls of rocket, roughly chopped
Generous dash of Great British Vermouth

Cook the pasta in salted water to your taste. Combine the crème fraîche and parmesan in a bowl and generously season, possibly with chilli flakes. Stir in the zest and juice of the lemons
with a dash of Great British Vermouth to taste.  

Drain the pasta well and pour into the crème fraîche. Add the rocket and toss well to coat the pasta. Transfer to warmed plates and serve with parmesan and a glass of vermouth.