Pasta With Lemon And Basil - cooking recipe

Ingredients

1 lb pasta
3 meyer lemons, zest of (or 2 regular lemons)
3 meyer lemons, juice of (or 2 regular lemons)
3/4 cup grated parmesan cheese
6 tablespoons extra-virgin olive oil
salt
fresh ground black pepper
1 small bunch basil, cut in chiffonade

Preparation

Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta cooking water before draining.
In a serving bowl, whisk together lemon zest, lemon juice, Parmesan cheese, olive oil, salt and pepper. It should form a loose emulsion.
Add pasta and basil to bowl and toss to combine. Add reserved pasta water, a tablespoon at a time, until the sauce has the consistency you desire. Serve with more grated Parmesan.