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Lemon Chive Angel Hair with Walnuts and Lemon Zest

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Serving Size: 
  • 1 lb. Pappardelle’s Lemon Chive Angel Hair
  • 1/3 cup unsalted butter
  • 1 tablespoon lemon zest
  • 2/3 cup walnuts, very finely chopped
  • 2 tablespoons cognac*
  • Salt and freshly ground pepper, to taste

*Or use at least 8 oz. of Pappardelle's Marsala Cream Sauce

    1. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes).
    2. Meanwhile, in the top pan of a double boiler placed over simmering water, melt the butter. Stir in walnuts, lemon zest and cognac and keep warm over low heat (-Or- *Replace cognac with at least 8 oz. of Pappardelle’s Marsala Cream Sauce.)
    3. Drain pasta, place on a serving platter, add walnut-butter sauce, sprinkle with salt and pepper to taste. Then serve immediately.

    From This Recipe

    $8.00 | 1 lb. package
    $6.99 | 11 oz. container