This lemony pasta is perfect on its own, or as a side dish for fish or chicken. We served it last night with sauteed shrimp, and a tomato, arugula and burratta salad. It’s easy enough to whip up at a moment’s notice, and the sauce can be made in advance and kept in the refrigerator until needed.
Lemon Basil Pasta:
Whisk together the juice of 3 lemons and about 2/3 cup of olive oil.
Cook pasta reserving a little of the cooking liquid. We prefer a short pasta like rigatoni or calamaretti but any shape will do.
Toss pasta with the lemon dressing, about 2/3 cup grated parmesan cheese and a couple of handfuls of chopped basil leaves. If the mixture seems dry, add a little of the pasta water to moisten. Season with salt and pepper to taste, and enjoy!
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