Pasta With Lemon and Basil

Submitted by DrGaellon

"This recipe comes from Jamie Oliver by way of Blake Royer at Serious Eats. http://bit.ly/hM0LW9 You could add a touch of decadence with a little bit of marscapone cheese, if you liked. Long pasta shapes (spaghetti, linguine, fettucini, etc) are probably best for this sauce. Since the oil is barely cooked and a prime ingredient, use the best quality extra-virgin olive oil you can find."

 

• Ready In: 15mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 lb pasta
• 3 meyer lemons, zest of (or 2 regular lemons)
• 3 meyer lemons, juice of (or 2 regular lemons)
• 3⁄4 cup grated parmesan cheese
• 6 tablespoons extra-virgin olive oil
• salt
• fresh ground black pepper
• 1 small bunch basil, cut in chiffonade

directions

1. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta cooking water before draining.
2. In a serving bowl, whisk together lemon zest, lemon juice, Parmesan cheese, olive oil, salt and pepper. It should form a loose emulsion.
3. Add pasta and basil to bowl and toss to combine. Add reserved pasta water, a tablespoon at a time, until the sauce has the consistency you desire. Serve with more grated Parmesan.