Spaghetti with Lemon

Easy, delicous, cheesy-lemony spaghetti dish. From a book by Nancy Radke, that I acquired in my very brief career in a cheese shop.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  tablespoons kosher salt
• 1  lb  thin spaghetti
• 10  tablespoons unsalted butter
• 1  tablespoon lemon, zest of
• 2  tablespoons lemon juice
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄3 cup  packed fresh basil leaf, chopped
• 3⁄4 cup  freshly grated parmigiano-reggiano cheese
•  fresh basil (to garnish)

Directions

1. Add 2 tablespoons salt to 5 quarts of rapidly boiling water.
2. Stir in spaghetti and cook until al dente.
3. Drain.
4. Meanwhile, melt butter in a large saute pan.
5. Add zest, juice, salt and pepper.
6. Heat gently, 1 minute.
7. Toss with spaghetti.
8. Add basil and Parmigiano-Reggiano and toss until spaghetti is evenly coated.
9. Serve in warm large bowls and garnish with extra basil leaves.
10. Pass more cheese.