| 1 | lemon |
| 400 g | conchiglie |
| 80 g | butter |
| 50 g | walnuts |
| 100 ml | cream |
| 80 g | Parmesan cheese (grated) |
| salt | |
| pepper |
Cut lemon into thin slices and remove the seeds. Add pasta to a pot of salted water and cook until al dente, stirring occasionally to prevent the pasta from sticking together.
Melt half the butter in a large pan and toast the walnuts until light brown, then remove from the heat and set aside. Add the rest of the butter to the pan and fry the lemon slices until browned.
Add some pasta water to the pan and let reduce slightly. Then add cream. Stir in cooked pasta and grated Parmesan. Season everything with salt and pepper. Garnish with walnuts and remaining lemon slices. Enjoy!
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