- 1 pound pasta
- 3 meyer lemons, zested and juiced (or substitue 2 regular lemons)
- 3/4 cup grated Parmesan
- 6 tablespoons olive oil
- salt and pepper to taste
- small bunch basil, leaves thinly sliced
In a large pot, bring salted water to boil. Cook pasta until al dente, reserving 1/2 cup of cooking water before draining. In a serving bowl, whisk together lemon zest and juice, Parmesan, olive oil, and salt and pepper to taste. It should form a loose emulsion.
Add drained pasta to bowl along with basil and toss well to combine. Add pasta water little by little until it forms a sauce. Serve with more grated Parmesan alongside.
From Serious Eats