Bowtie pasta with creamy lemon sauce and almonds

Creamy, zesty and delicious this pasta dish is ideal for the warm Summer months since it doesn't take long to prepare and the ingredients are so simple! An easy and fast recipe to enjoy when you need something tasty but light

Prepared by Simone Kafiry

from a recipe leaflet of the Greek supermarket "AB VASSILOPOULOS"

Ingredients (for 4 people):

400 gr. of farfale pasta

4 tbsp of margarine

1 medium yellow onion, roughly grated

2-3 cloves of garlic, finely chopped

½ cup of white dry wine

2/3 cup of fresh milk

1 cup of crème fraîche

1 lemon, the juice and the zest

salt
pepper

1 cup of whole blanched almonds, roasted

Greek Kefalotyri cheese, grated (or parmesan or pecorino)

Method:
Boil the pasta in plenty of salted water according to the instructions or your preference.

In the meantime, melt the margarine in a deep non-stick frying pan on medium heat and sauté the onion and the garlic until they are wilted, stirring with a wooden spatula.

Pour over with the wine and the lemon juice and cook until 1/3 of the liquids are left in the pan. Add the milk in (it will probably curdle but don't worry about it) and continue cooking until 1/2 of the liquids are left in the pan.

Sprinkle with the lemon zest and pour the crème fraîche. Stir with a spoon and cook until the sauce is thickened.

Drain the pasta in a colander, immediately transfer into the pan with the sauce and gently toss.

Serve in the plates, sprinkling on top with the grated cheese, some more lemon zest, black pepper, scatter the almonds and serve immediately.