Egg tagliatelle 320g
Crème fraîche 250ml
Lemons 2
Rocket leaves 150g
Parmesan 150g
Finely grate the lemon peel and squeeze the juice. Roughly chop the rocket. Grate the Parmesan.
Put the crème fraîche in a bowl, stir in the lemon juice and zest, and season.
Cook the tagliatelle in boiling salted water until al dente, drain and return to the pan. Pour over the sauce, add the rocket and half the Parmesan. Toss to combine.
Serve with the remaining Parmesan.