1 lb. angel hair pasta
6 large lemons
½ cup butter
1 cup fresh parmesan cheese, grated
1 1/2 cups light cream
¼ c. Italian flat-leaf parsley, finely chopped
Using a vegetable peeler, remove thin strips of peel from the lemons and cut into fine julienne strips. Juice the lemons and reserve the juice. Melt the butter in a saucepan. Add the lemon peel and mint leaf. Add lemon juice and simmer on medium for 3-5 minutes. Add dry pasta and ¼ c. water. Stir with wooden spoon until pasta has almost absorbed all of the liquid and has softened. If necessary, add more lemon juice or water until the pasta is tender. Add parsley, a dash of salt and the grated cheese. Add cream, reduce heat and cook for approximately 5-6 minutes until the liquid has reduced and is thickened. Serve garnished with a sprig of mint. Serves 4-6.