Spaghetti with a Parmesan and lime sauce
Preparation time: Less than 30 Minuti
Nutritional information: 427 kcal / per serving
Course: First course
Seasonal dish: Spring
Enviromental Impact: Low (0.451kg CO2 eq)
The sourness of lime pairs unexpectedly well with the intensity of Parmesan cream.
Ingredients for 4 portions
- Spaghetti 320 g
- Juice of 2 limes (40 ml)
- Grated Parmigiano Reggiano cheese 60 g
- Fresh dairy cream 100 ml
- Chopped parsley to taste
- Salt to taste
- Pepper to taste
Preparation
Bring lightly salted water to the boil.
Peel thin strips of lime rind and boil them in the water before setting aside. Squeeze out some lime juice and pour a little into the boiling water (keeping the rest to one side). Add the spaghetti.
In the meantime heat the dairy cream with the Parmesan until a cream has formed. Add a bit of lime juice and set aside.
Drain the very al dente pasta and keep a little of the cooking water to one side.
Finish cooking the pasta in the frying pan, adding a little water and the Parmesan cream.
Enviromental Impact
Low
Details
Per serving:
0.451kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.