3/4 cup dried lentils
1 pound linguine
1 stick of butter
1 medium onion, chopped
3 garlic cloves, peeled and minced
1 lemon, juiced and zest reserved
1/2 cup creme fraiche
1 bunch italian parsley, roughly chopped
In a medium sauce pan, fill lentils and cover with plenty of water and a large pinch of salt. Bring to a boil, then simmer for about 30 minutes until tender. Drain thoroughly and keep warm.
Cook the pasta, then drain and return to the pan. Meanwhile, melt the butter in a frying pan over a medium heat and add the onion. Cook until lightly golden, then add the garlic and cook until fragrant. Stir in the lentils, onion and garlic, lemon zest and juice, and creme fraiche until thoroughly combined with pasta. Finish with plenty of black pepper, sprinkling of parsley and serve on warm plates.