Taleggio pasta with lemon and arugula
2 servings
30 minutes
Pasta tallegio with lemon and arugula is a refined dish of Italian cuisine where the delicate tallegio cheese melts to create a creamy texture. Its rich flavor is complemented by the freshness of lemon and the slight bitterness of arugula, while white wine adds a sophisticated acidity to the dish. The history of this recipe is tied to the traditions of northern Italy, where tallegio cheese is valued for its softness and aroma. This dish is perfect for a romantic dinner or a cozy evening with wine. Thanks to the harmonious combination of ingredients, the pasta not only delights in taste but also impresses with its elegance and simplicity in preparation.
1
Add fettuccine to boiling salted water and cook for 2-3 minutes. Then rinse with cold water.
- Fettuccine: 225 g
2
Pour wine into a deep skillet, add finely chopped garlic, lemon zest, and sauté on low heat for 2-3 minutes. Add cream, salt, and pepper to taste. Cut the lemon in half and squeeze the lemon juice in.
- Dry white wine: 2 tablespoons
- Garlic: 2 cloves
- Lemon: 1 piece
- Cream: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
In a pan, place fettuccine, arugula, and tallegio (without rind, diced) and keep on low heat until the cheese melts. Serve in deep serving plates.
- Fettuccine: 225 g
- Rocket (arugula): 40 g
- Taleggio cheese: 100 g
