Creamy Delicious with no cream or butter! Parmesan cheese, lemon and fresh basil are the perfect combo in this recipe.
Serves 4
INGREDIENTS
400g/14 oz pasta of your choice
1 lemon zested and juiced, reserve 1 tablespoon zest for garnish
2 1/2 tablespoons olive oil
99.22g/3.5oz or approximately 1 1/2 cup Parmigiano Reggiano, finely grated
reserve 7.09g/1/4 oz for garnish
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Approximately 12 large basil leaves hand torn into smaller pieces
1/2 cup reserved pasta water
1 tablespoon kosher salt for pasta water
INSTRUCTIONS
1. Bring 4 liters (4 quarts) of water to a boil and add the tablespoon of kosher salt. Using a microplane, grate the Parmigiano Reggiano and add it to a large mixing bowl, reserving 7.09g/1/4 oz for garnish. Zest and juice the lemon and add that to the same bowl, reserving 1 tablespoon of zest for garnish
2. Cook the pasta according to the box directions until it is al dente or soft but still a little firm in the center. While the pasta is cooking add the olive oil, salt and pepper to the mixing bowl and mix everything into a paste. Tear the fresh basil leaves into the bowl. When the pasta is almost done reserve about 1/2 cup of the pasta water.
3. Add the pasta to the mixing bowl by either straining first or pulling directly from the pot with a tongs. Pour in about 1/2 of the reserved pasta water and mix everything together for a couple minutes until a sauce starts to form and coats the pasta. If you prefer more sauce add more pasta water and if you'd like it creamier add a little more cheese. Garnish with the reserved cheese and lemon zest and serve with a salad for a quick lunch or pair it with your favorite protein for a great dinner. Enjoy!
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