Creamy Lemon Pasta Sauce

Serving Size:  4-6


1 lb. Pappardelle’s Lemon Chive Angel Hair
1/4 cup Bella Sol California EVOO
4 cloves garlic, minced
1/4-1/2 teaspoon red pepper flakes
1/2 cup dry white wine
2 lemons: zest both and juice 1
1/2 cup heavy cream
1 bunch fresh basil, coarsely chopped
Sea salt
Garnish: Freshly grated Parmesan cheese


  1. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Save 1/2 cup of pasta cooking water and drain the rest.
  2. In a large skillet, heat olive oil. When warm, add garlic and red pepper flakes. Add wine and lemon zest. Boil to reduce the wine by half, about 3-5 minutes. Remove from heat and let cool slightly.
  3. Stir in the heavy cream and 1/2 cup of the pasta cooking water. When warm, add lemon juice and season with salt.
  4. Serve sauce over individual plates of pasta. Garnish with basil and Parmesan cheese.