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Farfalle Pasta with Zucchini and Lemon-Cream Sauce
Based on reviews, I made the following modifications:
zested 2 lemons, reserved lemon juice and mixed with 1/3 pasta water, and instead of basil (did not have any), used 2 Tablespoons of pesto. I used the lemon juice/pasta water mixture to thin as desired. A stronger lemon flavor came through and the pesto added more body.
I would also try using Asparagus next time too.
3 users found this review helpful
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Reviewed On:
Jan. 19, 2012
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