Creamy doesn’t have to mean heavy. Egg noodles are boiled then tossed with a light and silky sauce made by stirring together some tangy crème fraiche, pasta cooking water and lemon in this delectable side dish recipe. Finish it with chives for a touch of freshness and a generous amount of cracked pepper for some subtle heat.
| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 4 servings |
Instructions
- Cook 6 ounces egg noodles in salted boiling water as the label directs for al dente. Reserve 1/2 cup cooking water; drain. Toss the noodles with 1/2 cup crème fraîche, the reserved cooking water, 2 teaspoons finely grated lemon zest and 1 teaspoon lemon juice until creamy. Stir in 3 tablespoons chopped chives, season with salt and top with coarsely ground pepper.