How to declutter your life: the delusion of the ‘spring clean’
How to declutter your life: the delusion of the ‘spring clean’

Esther O'Moore Donohoe

‘You don’t look pregnant’: Why does everyone have an opinion on your baby bump?
‘You don’t look pregnant’: Why does everyone have an opinion on your baby bump?

Amanda Cassidy

Here are some of the finest (and affordable) fragrances to gift your other half this Valentine’s Day
Here are some of the finest (and affordable) fragrances to gift your other half this...

Sarah Gill

This Dublin 4 cottage has had a complete transformation thanks to its architect owner
This Dublin 4 cottage has had a complete transformation thanks to its architect owner

Orla Neligan

May Ciaran: My biggest beauty lessons
May Ciaran: My biggest beauty lessons

IMAGE

Healthy, easy breakfast: Oat and berry breakfast bars
Healthy, easy breakfast: Oat and berry breakfast bars

Meg Walker

This Irish company allows you to ‘hack’ your Ikea kitchen with a bespoke design
This Irish company allows you to ‘hack’ your Ikea kitchen with a bespoke design

Megan Burns

Social Pictures: Our very own New Year, New Home Habits event with Homesense Cork
Social Pictures: Our very own New Year, New Home Habits event with Homesense Cork

Sarah Gill

Why you should ‘say yes’ to a pre-loved wedding dress (and where to buy one!)
Why you should ‘say yes’ to a pre-loved wedding dress (and where to buy one!)

Sarah Finnan

Tips to tackle the mess in your kids’ room, from Orla Neligan
Tips to tackle the mess in your kids’ room, from Orla Neligan

IMAGE Interiors & Living

Image / Editorial

Easy 2-Step Pasta with Cr?me Fra?che, Rocket & Lemon


By Meg Walker
26th Jun 2017
Easy 2-Step Pasta with Cr?me Fra?che, Rocket & Lemon

The River Caf?’s Summer Pasta with Cr’me Fra?che, Rocket, and Lemon

This recipe requires no cooking, other than boiling the pasta. It takes five minutes and one bowl. It is a perfect recipe. Great ingredients are key, so make this only when you can source wild or baby rocket, juicy lemons, and excellent Parmesan. I usually make this with Cipriani dried egg tagliatelle or fettuccine. If you can’t find Cipriani, look for an artisanal egg pasta, dried or fresh, long and flat. Or do as the restaurant does and make your own. Cr’me fra?che offers the ideal rich, tangy match for the bright citrus, and the sharp notes of rocket gives it a good kick.

Serves 4

Ingredients

  • 240g cr’me fra?che
  • 100g freshly grated Parmesan, plus more for serving
  • zest of 2 organic lemons
  • 60ml freshly squeezed lemon juice
  • ? tsp sea salt and freshly ground pepper
  • 170g baby or wild rocket – the more peppery, the better
  • 450g dried egg pasta or fresh tagliatelle

Method

Step 1
Start heating the pasta water, as this is a quick sauce to prepare. Scoop the cr’me fra?che into a large bowl and stir it with a fork to loosen it up a bit. Add the Parmesan, lemon zest and juice, and the salt. Season with pepper and stir well to combine. Adjust the seasoning. You should have a lemony, creamy well-seasoned sauce. Slice the rocket into slivers with a sharp knife or scissors. Stir into the sauce.

Step 2

Cook the pasta in generously salted boiling water. Drain and toss with the sauce. It will be warm and silky. Serve immediately.

Extracted from The London Cookbook: Recipes from the?Restaurants, Caf’s and?Hole-in-the-Wall?Gems of a Modern City?by Aleksandra Crapanzano (Sphere, approx €23).