Pasta al limone with a twist

Dinner for 4 people

2 organic lemons (peel of both, juice of 1)

1 small red onion (diced very finely)

1 tbsp olive oil

200 ml heavy cream

100g butter (cubed)

100g parmesan (finely grated)

200g fresh Curly Kale (washed, remove the stems, cut into small stripes)

500g tagliatelle

1. Zest the lemon with a zester or a regular vegetable peeler and cut then into small stripes. Juice one lemon.
2. In a large pan, add the olive oil and red union. Fry until translucent (approximately 2 minutes).
3. Add the cream and the lemon zest and cook over medium heat. Wish often until the liquid is just beginning to simmer and let it simmer for 2 minutes. Reduce the heat. Add one cube of butter at a time until melted, then add another cube. Stir until the sauce is creamy and emulsified. Do not worry it has to thicken!
4. Cook pasta in another large pot of boiling heavily salted water. Still occasionally until the pasta is very al dente pasta will finish cooking in the sauce).
5. Meanwhile, add cream to pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy and emulsified. Remove from heat.
6. Approximately one minute before the pasta is cooked, add the kale. Before draining the past and kale reserve one big cup of pasta water.
7. Slowly add the pasta water to the sauce (keep a few table spoons!) and return to medium heat. Add the lemon juice. Stir occasionally so that the liquid emulsifies.
8. Add the pasta and kale to the cream sauce. Toss the pasta often and add little by little the Parmesan until melted and creamy (approximately 3 minutes). If the sauce is to think add 1-2 tablespoons or even more if needed of pasta water. Season with salt and pepper to taste and BON APPÉTIT!