Lemon Pasta with Trout Caviar

A great pasta dish for any occasion:

1. cook pasta according to package directions in enough boiling hot salted water to cook al dente. Drain in a colander, reserving a small amount of pasta water, and return to the saucepan with the tagliatelle.

2. cook the strips of lemon peel in a little boiling water for about 2 minutes, then pour them into a sieve.

Melt butter in a saucepan, add lemon peel strips and sauté for 2 to 3 min. while stirring.

Add whipped cream, crème fraîche and juice of one lemon, then fold in pasta. Heat gently for about 4 minutes and season with salt and freshly ground pepper to taste.

Serve the lemon pasta on large pasta plates (e.g. from Thomas), each with 1 tbsp. trout caviar and sprinkle with a little coarsely ground pepper.

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