Our Weekend

I really haven't much to write about - as I am sure you realise, There is just one thing on my mind and I am sure you are tired of my bed bugs, I certainly am. We have spent the whole weekend running stuff through the dryers and plan to do yet more during the rest of this week. Wish us luck for the Friday session with the pest control people. Not sure what and if I will write for the rest of this week. Today we will at least be bowling which will take our minds of things for a while.

Here's a nice easy pasta dish for a weeknight supper which I found in the New York Times.

Creamy Lemon Pasta

BARBARA KAFKA

• Yield6 servings

This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly-cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemon-y brightness. It's luxurious weeknight cooking at it's best.

INGREDIENTS

12 ounces wide egg noodles
Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long
1 cup heavy cream
Kosher salt, to taste
Lots of freshly ground black pepper

PREPARATION

Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.
Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.

Have a great day