Olive-Oil Lemon Pasta
By: The Gouda Life
Published: Friday, April 1, 2011 - 10:11am

Ingredients




1 pound pasta
1 1/2 tablespoons lemon zest (about two lemons)
1/2 cup lemon juice
1/4 cup cream or buttermilk
1/4 cup good quality olive oil
1/2 cup fresh grated Parmesan
1/4 cup (handful) of fresh basil, chiffonaded
extra Parmesan and olive oil to garnish
salt and pepper

Preparation

1 Bring a large pot filled with salted water to a boil over high heat. When boiling, add your pasta and cook until just slightly under al dente. It won’t taste quite finished yet. Reserve 1.5 cups of pasta water. 2 Strain your pasta and set aside. Put the pot back on the stove and add the lemon zest, half of the lemon juice, olive oil, 1 cup of pasta water, and cream. Boil over medium-high heat for a few minutes until reduced slightly. Add your pasta and parmesan cheese and stir until combined. Give it a quick taste for seasoning. If you think it needs more lemon juice, add the rest. If it needs a little more liquid, add the rest of the pasta water. When the liquid is absorbed, remove pot from heat and add the basil. 3 Serve with a drizzle of olive oil, parmesan and a few grinds of pepper.

Comments:
Patricia Conte

This sounds really good! Easy, simple and fresh!