PASTA WITH LEMON AND BASIL
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.
Provided by DrGaellon
Categories Lemon
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta cooking water before draining.
- In a serving bowl, whisk together lemon zest, lemon juice, Parmesan cheese, olive oil, salt and pepper. It should form a loose emulsion.
- 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.
Nutrition Facts : Calories 690.7, Fat 27.4, SaturatedFat 6.4, Cholesterol 16.5, Sodium 294.3, Carbohydrate 88.4, Fiber 3.8, Sugar 4.1, Protein 22.2
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