Lemon Chive Angel Hair with Walnuts and Lemon Zest

Serving Size:  4-6


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.