Ingredients
Equipment
Method
- Cook the spaghetti in very salty water until al dente.
- While the pasta cooks, zest the lemons with a microplane, avoiding the white pith, and place zest in a large mixing bowl.
- Juice the lemons into the mixing bowl with the zest, removing any seeds.
- Add olive oil and shredded parmesan cheese to the bowl and stir to combine.
- When pasta is al dente, save a ladle-full of pasta water and place it in a separate small bowl.
- Drain the pasta.
- Add the hot drained pasta to the lemon-oil-cheese mixture. Toss until the cheese has melted and the pasta is evenly coated. Add a splash of reserved pasta water if needed for moisture.
- Taste the pasta and season with salt and fresh ground black pepper to your preference.
- Reserve about a tablespoon of chopped herbs for garnish.
- Toss the remaining parsley and basil with the pasta until evenly distributed.
- Serve immediately and top with the reserved herbs for garnish.
Notes
This recipe is very adaptable. Feel free to add other fresh herbs like chives or mint. For a richer flavor, you can add a tablespoon of butter along with the olive oil.