Lemon zest and basil pasta

Lemon zest and basil pasta

This recipe is great for summer – it is delicious also when eaten cold.

Serves 6, <30 minutes

2 lemons

3 Tbsp (40 g) olive oil

1 bunch of basil, rinsed and chopped

1 bunch fresh garlic, chopped

6 cups (1 ½ L) water

1 lb (500 g) of your favourite pasta

salt (to taste)


Wash the lemons, grate the zest and squeeze out the juice. In a bowl, mix the lemon juice with oil and garlic.

Cook pasta in boiling water until al dente. Drain. Toss pasta with the lemon juice mixture.

Add the basil to the pasta (preferably after the pasta has had a chance to cool a bit as too much heat can cause the basil to turn brown). Add salt to taste. Add more olive oil to taste (optional).

Variations: Try arugula or mint instead basil


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