Creamy Lemon & Parsley Pasta

by David Frenkiel

Creamy Lemon & Parsley Pasta

  • 300 g linguine
  • 2-3 garlic cloves
  • 3 tbsp olive oil
  • 1 x 150 g jar Stockeld Spread
  • 100 ml white wine
  • 1 lemon
  • 1 bunch parsley, chopped
  • 50 ml pistachios
  • Salt & Pepper 
  • Cook the pasta al dente, save 200 ml of the pasta water.

  • Slice the garlic thinly and fry in olive oil on low heat until soft.
  • Add the wine and let simmer for a minute.
  • Add the spread, zest from one lemon and juice from one half, heat gently while stirring until everything has melted together into a creamy sauce.
  • Add a handful chopped parsley and salt and pepper to taste.
  • Transfer the cooked pasta to the sauce in the pan along with some pasta water to thin.
  • Toss to mix, making sure all the pasta is covered in sauce. 

Serve topped with chopped pistachios, more parsley, lemon zest and black pepper. 

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