Pasta With Lemon and Basil |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe comes from Jamie Oliver by way of Blake Royer at Serious Eats. 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. 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.
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