Spaghetti with Lemon-Parmigiano Sauce
2 organic lemons, juiced and zested
1/3 cup Vera Jane’s Extra-Virgin Olive Oil
1 cup grated Parmigiano-Reggiano, plus more for serving
1 pinch salt and pepper
1 lb spaghetti or angel hair pasta
20 large fresh basil leaves, thinly sliced
In a medium bowl, combine the lemon zest and juice, olive oil, cheese, ½ teaspoon salt and a few grinds of black pepper; mix vigorously so the cheese “melts” into the oil and lemon juice. Taste, adding more salt and pepper to your liking; set aside.
Bring a large pot of well-salted water to a boil (1 Tbsp of salt for every 6 cups of water). Cook the pasta according to the package directions for al dente. Drain, reserving 1 cup pasta cooking water.
Return the drained pasta to the hot, empty pot and pour over the lemon-Parmigiano sauce, tossing with up to ½ cup of the reserved cooking water (to start) to make a creamy sauce that clings to the strands, adding more water as necessary. Add the basil and toss once or twice just to incorporate. Serve immediately with more julienned fresh basil leaves and grated Parmigiano as desired.
Adapted from Food 52.