Dolcelatte Pasta with Parsley Citrus Salad

Dolcelatte Pasta with Parsley Citrus Salad 🍝🌿 Creamy pasta can feel heavy, so this bowl uses a sharp little parsley-citrus salad to wake everything up. Dolcelatte melts into a smooth, savoury sauce, while orange, lemon and bitter leaves keep each forkful fresh. Yield: 2 generous portions Time: 20 minutes Ingredients: - 220 g tagliatelle or fettuccine - 25 g butter - 1 small garlic clove, finely grated or minced - 120 ml double cream or heavy cream - 90 g Dolcelatte, crumbled - 2-4 tablespoons reserved pasta water - 1 teaspoon finely grated lemon zest - 1 small handful flat-leaf parsley, roughly chopped - Black pepper - Fine sea salt, only if needed Parsley citrus salad: - 1 orange, segmented or cut into small bites - 1 small handful bitter leaves, such as radicchio, endive or rocket - 1 small handful parsley leaves - 1 tablespoon olive oil - 1 teaspoon lemon juice - Pinch of salt - Black pepper Method: 1. Make the salad first. Toss orange, bitter leaves and parsley with olive oil, lemon juice, a pinch of salt and black pepper. Keep it bright and lightly dressed rather than wet. 2. Cook the pasta in well-salted boiling water until al dente. Before draining, save a mug of the starchy pasta water. 3. While the pasta cooks, melt the butter in a wide pan over low heat. Add garlic and warm for 30 seconds, just until fragrant. 4. Pour in the cream and bring it only to a gentle steam. Crumble in the Dolcelatte and stir until the sauce is smooth. Do not boil hard, or the sauce can turn grainy. 5. Add the drained pasta to the pan with 2 tablespoons pasta water. Toss for 1-2 minutes until the sauce coats the ribbons and looks glossy. Add another splash of pasta water if it feels too thick. 6. Take the pan off heat. Stir in lemon zest, parsley and plenty of black pepper. Taste before adding salt because Dolcelatte is naturally savoury. 7. Serve immediately with the parsley citrus salad piled over the top or tucked to the side. Serving tip: a few toasted walnuts are lovely here if you want extra crunch. 🥣 Storage tip: this pasta is best fresh, but leftovers reheat gently with a splash of milk or pasta water. Save this for a quick pasta night that is rich, bright and ready in about 20 minutes. ✨