This is a delicious summer pasta dish.

Serving 4 people

Ingredients:

1 lb of spaghetti pasta

3 or 4 gloves of garlic

1/3 cup of freshly squeezed lemon juice (about 3 lemons)

10 leaves of fresh basil

2 teaspoons of salt

1 teaspoon of pepper

1/2  cup of extra virgin olive oil

5 tablespoons of parmiggiano reggiano

1/3 cup of water (optional)

I would not recommend use thin spaghetti because it will absolves too much of the sauce and it will be sticky. Another option for pasta is the Linguine pasta.

Instructions

Add garlic and lemon juice to the food processor. Mix them together.

Add the basil. Mix them together.

Add salt and pepper. Continue to mix them together.

While the food process is on, slowly add the extra virgin olive oil.

Add parmeggiano cheese. Mix them together.

If the mix is a bit too creamy, add water

Mix all together.

Bring water to boil. Once it is boiling add salt and the pasta.

Boil the pasta for 7 or 8 minutes or according to the package,

but make sure the pasta is al dente.

Once the pasta is ready, drain it and put it in bowl.

Add the mix and toss it together. Make sure you toss it until the mix is even.

Garnish with fresh chopped basil, one tablespoon of parmeggiano cheese,

grated lemon zest, and a drizzle of extra virgin olive oil.

I like to serve it in oval platter. You can serve it either hot or cold.

This plate is very refreshing and great during summer.

Buon Appetito.