There is something so summery about lemon pasta. I will often make it in the winter to remind me of summer. But a plate of fresh lemon pasta in the summer, sitting in the shade of a huge umbrella in your swimsuit is heaven.
I have a couple of good sources for fresh pasta and there is even a national brand that comes in a green container if all else fails. Look for it in the refrigerated deli section. Usually it comes in smaller portions than dried pasta so keep this in mind. I usually only fix it for two, in other words, not that often.
- 1 Package Fresh Pasta (fettucini, angel hair or whatever you can find)
- 1/2 Cup Juice of Lemon
- 1/2 Cup Olive Oil
- 1 Tablespoon Lemon Zest
- 3-4 Garlic Cloves, minced
- Fresh Basil
- 1/2 Cup + Good Parmesan, grated
- Salt and Pepper
- Large Pot
- Mixing Bowl
- Fine Grater
- Chef’s Knife
- Put a pot of water on to boil.
- Zest the lemon.
- Whisk together the lemon juice, olive oil, garlic and a little pepper.
- When water is boiling, salt liberally.
- Cook the pasta. It should only take a couple of minutes.
- Drain and place in a large bowl.
- Whisk a 1/2 cup of cheese into the mixture.
- Dress the pasta with just enough of the mixture to coat the noodles.
- Sprinkle the zest throughout.
- Serve with more grated parmesan and some torn basil leaves.