Pappardelle with Lemon Havarti Cream Sauce

Over high heat, bring a stockpot of salted water to a boil

Grate the aged Havarti cheese and set aside

In a saucepan over medium-high heat, melt the 4 tablespoons of unsalted butter

Add the finely chopped garlic and use a rubber spatula to move it around, allowing it to sweat for about 3 minutes

Add the heavy cream and lemon juice to the saucepan

Let the mixture simmer until it reduces and thickens

Once the water is boiling, cook the pappardelle according to package instructions

Drain the pappardelle in a colander

Sprinkle the grated Havarti cheese over the sauce and use a rubber spatula to mix until fully incorporated

Add the lemon zest and mix it into the sauce

Transfer the drained pappardelle back into the stockpot

Pour the sauce over the pappardelle and use a rubber spatula to gently fold until fully and evenly coated

Transfer the pasta to a serving dish or bowl

Finish by sprinkling the fresh thyme leaves and fresh rosemary over the dish

Serve and enjoy!