I was home late today, because I -again- had to do some overtime.
So, why not have noodles with homemade pesto, with herbs from my garden?
I started preparing my salted lemon by cutting it in fine stripes and removed the kernels and grated some 50g parmesan.
There was just one wee problem: Within just two days my wonderful pesto had molded!
So, what the heck should I do with the prepared stuff?
I searched my fridge for some stuff, but only found some leftover sour cream and other things which I did not want to use with my lovely noodles.
Wait, soured cream?
I just had a great noodle dish, worthy a restaurant 😀
50g parmesan, grated
Fresh chili to taste
1 salted lemon, finely sliced
Freshly cracked black pepper
2 tbs soured cream
Approx. 1 cup noodle cooking water
Cook the noodles, drain but throw back into the pot as quickly as you can. The more water is in the pot, the better.
Add all ingredients excluding the water and mix. Add as much water as needed until you have a nice little sauce.
If wished, sprinkle some parmesan over, and just enjoy!
Yours Davina 😀