½cupparmesan cheesegrated off the block, plus more for garnish
½cupfreshly squeezed lemon juicefreshly squeezed (about 2 to 3 large lemons)
½teaspoonskosher salt
½teaspoonground black pepper
3tablespoonsunsalted butter
4garlic clovesminced
2tablespoonsbasil leavesfresh, chopped
1tablespoonlemon zest
Chopped basil or parsleyfor garnish
Instructions
Bring a large pot of salted water to a boil and cook pasta to al dente (about 1 minute less than the package directions). Reserve 1 cup of the pasta water, and drain the remaining.
16 ounces linguine pasta, 1 cup reserved pasta water
While the water is coming to a boil, combine the oil, cheese, lemon juice, salt, and pepper. Set aside.
¼ cup extra virgin olive oil, ½ cup parmesan cheese, ½ cup freshly squeezed lemon juice, ½ teaspoons kosher salt, ½ teaspoon ground black pepper
In a large skillet over low heat, melt the butter. Once the butter has melted, add the garlic and saute for about 30 seconds. Once the garlic becomes fragrant, add the lemon cheese mixture and about ½ of the reserved pasta water. Simmer for 2 to 3 minutes, and remove from heat.
3 tablespoons unsalted butter, 4 garlic cloves
Add the cooked pasta, fresh basil, and lemon zest. Toss to combine. Use a splash or two of the remaining reserved pasta water to loosen the noodles if desired.
Garnish with freshly chopped basil or parsley and extra Parmesan cheese. Serve warm. See post for storage options.
Chopped basil or parsley
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 4 ounces of pasta. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.