Ingredients:

  • 1 lb (450g) fusilli or penne pasta
  • 1 tbsp sea salt
  • 3 tbsp extra virgin olive oil
  • 4 cloves (20g) garlic, thinly sliced
  • 2 tbsp (12g) fresh lemon zest
  • 1/4 cup (60ml) fresh lemon juice
  • 1/2 cup (50g) grated parmesan cheese
  • 1/2 tsp (3g) cracked black pepper
  • 1/4 cup (15g) fresh Italian parsley, chopped
  • 1 tbsp (15g) fresh basil leaves, chiffonade
  • Red pepper flakes (optional)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook pasta until al dente. Reserve 1 cup (240ml) of starchy pasta water before draining the pasta.
  2. Heat olive oil in a large skillet over medium heat. Sauté sliced garlic for 1–2 minutes until translucent. Stir in lemon zest for 30 seconds.
  3. Lower the heat to low. Stir in lemon juice and 1/2 cup (120ml) of reserved pasta water and simmer for 1 minute. Add cooked pasta to the skillet and toss vigorously. Sprinkle in Parmesan cheese, stirring constantly until the sauce forms a glossy coating.
  4. Remove the pan from heat. Fold in chopped parsley, basil, and black pepper. Add remaining pasta water one tablespoon at a time if needed to reach a silky consistency.