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."
- 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
- 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.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
