Wednesday, June 29, 2011

Lemon Basil Pasta

1 lb pasta of your choice: linguine, fettuccine, penne
1 tsp salt
1 lemon
1 pint heavy whipping cream (or half and half)
1 cup Parmesan cheese, fresh is better but the grated kind is fine too
Handful of fresh basil

Add salt to boiling water, then add the pasta and cook until al dente. Reserve about a 1/2 cup of the pasta water.  In a bowl, add the cheese and whipping cream.  Slice the lemon in half and squeeze the juice into the cream/cheese mixture.  For more lemon flavor, zest the lemon peel and add it to the mixture.  Chop most of the basil and add it to the bowl.  Taste the sauce to see if it needs salt (not too much as the pasta was cooked in some) or more lemon flavoring.  Place the cooked pasta into a large bowl and add the sauce, tossing to coat.  If the sauce isn't creamy but rather sticking to the pasta, add some of the reserved pasta water to the bowl and toss again.  Garnish with a couple of basil leaves.  This is also really good with a few slices of cooked bacon thrown in.

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