- 1 package (8.8) ounces Egg Tagliolini with Lemon
- 1/2 cup Agrumato Lemon
- 2 tablespoons unsalted butter
- 1 onion, finely chopped
- 1 handful Italian parsley, chopped
- salt and pepper, to taste
- In a sauce pan, melt the butter and cook the onions until golden.
- Add the olive oil and mix well.
- Cook the pasta until , then toss in the pan with the olive oil and onions. Mix well.
- Sprinkle with the parsley and season to taste with the salt and pepper. Serve immediately.