Spaghetti tossed in a light sauce of lemon, olive oil, parmigiano-reggiano and basil is absolutely as fresh-tasting as it sounds. The flavours really scream spring and summer lunch, but I love lemon so much that I wouldn’t dream of waiting till then to eat this.This is a quintessential Giada de Laurentiis recipe, with the bright flavours and simple ingredients.
What you need
3/4 cup Taralinga Estate Picual extra virgin olive oil
3/4 cup freshly grated Romano or Parmesan-Reggiano cheese
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1/2 cup chopped fresh basil
What you do
Cook your desired pasta (our fav is Spaghetti) in a large pot of boiling salted water until tender but still firm to the bite.
Meanwhile whisk together the olive oil, cheese and lemon juice.
Drain the pasta, reserving 1/2 cup of the cooking liquid. Toss the pasta with the lemon sauce and gradually add the reserved cooking liquid a small amount at a time to moisten.
Season with salt and pepper. Garnish with lemon zest and chopped basil.
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