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A dear friend of mine was in town a few day’s ago and cam over for dinner. I was actually amazed at how excited she sounded when I asked if she wanted to come over for dinner! It made me feel quite special (she reads the blog, so I guess she likes what’s been seeing)! The pictures of the meal are courtesy of her!

Oo, and by the way, this was delicious! Creamy, with out being over the top. Light and lemony and perfectly almond. It was pretty much perfect served with a breaded and baked fish and asparagus.

It went over pretty well all around! The Rooms said the leftovers warmed up well! I’ll definitely make it again.

Creamy Lemon Almond Linguine ( adapted from Dave’s Dinners)

1 lb linguine

5 egg yolks

¼ c soy cream cheese

½ c unsweetened soy milk

1 shallot, minced

Zest of 2 lemons

Juice of ½ lemon

½ c ground almonds

Add pasta and a splash of olive oil to a pot of boiling, salted water. Cook until andante and drain.

In a double boiler whisk together the yolks, cream cheese, soy milk, shallot, lemon zest and juice. Continue to whisk until the mixture thickens to a silky consistency.

Remove from the heat and stir in the almonds.

Toss the linguine with the sauce and serve.

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