Tagliatelle with Bresaola and Rocket
|Creme fraiche||150 Milliliter|
|Lemon||1⁄2 (Use Zest And Juice)|
|Rocket leaves||50 Gram, torn roughly|
|Parmesan cheese||70 Gram, grated|
|Bresaola||70 Gram, thinly sliced, cut into strips|
|Freshly ground black pepper||To Taste|
1. Mix the creme fraiche and lemon zest and juice together in a bowl. Cook the tagliatelle in a large saucepan of boiling salted water according to packet instructions, until al dente. Drain the pasta, return to the pan and add the creme fraiche and Parmesan.
2. Add the rocket to the pan, then season. Toss well to combine the ingredients. Divide between two bowls and scatter with the bresaola.