Lemon Basil Pasta


  • 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


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