Ingredients
- 3 tbsp extra virgin olive oil
- 3 tbsp basil leaves, finely chopped
- 3 tbsp flat leaf parsley, chopped
- 1 garlic cloves, finely chopped
- 2 tsp LEMON FRESH Lemon Zest
- 55ml LEMON FRESH lemon juice
- 75g Parmesan cheese, grated
- 500g pasta
(Note 1 ml = ¼ teaspoon) For more equivalents, visit Science of Cooking
Preparation
- Bring a large pot of salted water to boil. Add the pasta and cook until al dente.
- Create the sauce by mixing olive oil, lemon zest. lemon juice, garlic and chopped herbs.
- Drain the cooked pasta and mix in the sauce. Stir until pasta is well coated.
- Add Parmesan and stir again. Season with salt and freshly ground pepper.
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