Butterflies With Lemon

Preparation:

Preparation: Leave the butter cut into small pieces to soften outside the refrigerator, then work it in a bowl with the lemon juice and the cream until you obtain a soft cream. Season with salt, pepper and finely chopped aromatic herbs. Boil the farfalle and drain them, then put them in the bowl with the lemon butter and mix thoroughly before serving. If the lemons used are very juicy, one will suffice.