Ingredients
Scale
1/4 pound pasta, cooked
Zest of 1 lemon
Juice of a half a lemon
Salt and freshly ground black pepper
Cold pressed extra virgin olive oil (double the lemon juice)
1/3 cup or so freshly grated Parmesan cheese, plus extra for topping
4 leaves or so fresh Basil
Instructions
While the pasta is cooking, grate the rind of one lemon in your serving dish or bowl. Squeeze the juice of half a lemon in with the zest. Season with a little salt and freshly ground pepper. Add some cold pressed extra virgin olive oil (about double the lemon juice). Add 1/3 cup or so of freshly grated Parmesan cheese. Mix together.
Notes
I added a little more than half a lemon juice and found that it was a little too sour for me. So I added a tiny bit of agave to sweeten.
- Cook Time: 9 min