Lemon Garlic Sour Cream Sauce
From Corbin Recipe Index
40 g Butter
2 cloves Fat Garlic crushed
300 ml Sour Cream
60 g Parmesan grated
30 ml Milk (optional)
Juice and zest of half a Lemon
Salt and Pepper
100 g Baby Spinach Leaves
Pecorino grated for serving
Instructions
Melt the butter over a medium heat and add the garlic. Let it caramelize for about 5 minutes making sure not to let it burn. Add the sour cream, Parmesan, lemon zest and juice, milk (if using) and salt and pepper. Simmer for a minute. Stir through the spinach leaves until wilted.
Remove the sauce from the heat and pour over the cooked pasta. Mix together and serve in bowls topped with a grating of Pecorino and a sprinkling of chopped parsley.
