2 servings
- 200 g (1/2 lb) vermicelli
- 1 organic lemon, washed
- Vegetable margarine
- 125 g (5 oz) soya cream
- Extra-virgin olive oil
- Parsley, rinsed and dried
- Sea Salt
Bring some water to the boil. Cut the lemon peel into matchstick size chunks ( there is a tool made especially for this purpose in case you want to try and find it) . Boil them in a small pot for about 5-6 minutes. When the water for the pasta is boiling, add some salt and then cook the vermicelli "al dente".
While the pasta is cooking melt a dollop of margarine in a pan, add the juice of half a lemon and a small cup of water. Cook it over high heat until it will thicken. Turn down the fire and add the soya cream. The lemon juice tends to make the cream curdle , never mind, just mix it and don’t care about it. Add the cooked lemon matchsticks and the salt (be careful with the salt: I’ve got troubles to determine the right quantity of it after tasting the lemon sauce!). Add the vermicelli to the pan and quickly saute’together with the sauce and a bit of extra olive oil. Make sure you saute’ them, mixing continuosly , for a very short time, otherwise the pasta and lemon sauce will stick together and become a whole (making it difficult to swallow...) Naturally, the sauce has to remain smooth as a cream. Sprinkle with minced parsley and serve warm.
