PASTA with LEMON OLIVE OIL

PASTA with LEMON OLIVE OIL


3 teaspoons fresh lemon zest
¼ cup lemon juice
1/3 cup extra virgin olive oil
2 large garlic cloves, minced
½ cup Kalamata olives, sliced (optional)
1pint cherry tomato s, halved
3 tablespoons basil, julienne
Salt and freshly ground black pepper, to taste
1 lb. fresh linguine
¼ cup grated Parmesan cheese (optional)


Combine the lemon zest, lemon juice, Extra Virgin Olive Oil, garlic cloves, Kalamata olives and cherry tomatoes.

Cook pasta and reserve ¼ cup pasta water.

Drain and toss pasta with olive oil mixture and reserved pasta water.

Toss the basil and Parmesan cheese, season with salt and pepper.

Garnish with extra Parmesan cheese, if desired.


Yield: 8 servings.