Citrus at its best!

Creamy Lemon Pappardelle

Creamy Lemon Pappardelle

Recipe developed by Claire Joy

Serves 4


  • 500g pappardelle pasta
  • 50g salted butter
  • 35g flour
  • 1 cup chicken stock
  • 1 cup cream
  • 1 garlic clove, grated
  • 2 LemonGold® Lemons, juice and zest
  • 1 cup parmesan cheese, grated


Cook the pasta according to packet instructions. Drain, drizzle with olive oil and set aside.

To make the sauce, place the butter in a medium heated pan and melt. Whisk in the flour until combined. Add the chicken stock and cream whisking constantly until smooth. Add the garlic and cook for 5 mins. Remove from the heat and add the lemon juice and zest and parmesan cheese. Add the pasta into the sauce and mix well until full coated.

Serve immediately.