Ingredients
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3/4-1 lb pasta (linguini or spaghetti)
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2 tablespoons butter
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2 tablespoons olive oil
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3 garlic cloves, minced
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1 cup half-and-half cream
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2 tablespoons lemon zest
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2 tablespoons lemon juice
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1/2 cup parmesan cheese, grated
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1/4-1/2 cup basil leaves, coarsly sliced
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parmesan cheese (to garnish)
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3 tablespoons pine nuts, toasted
Instructions
- Boil pasta 'til almost done; remove pan from heat.
- In another pan, that the pasta will fit into later, melt the butter and olive oil. Saute minced garlic til fragant but not brown, about 5 minutes.
- Pour the cream into the pan.
- Turn heat to med-high. Bring butter and cream to a gentle boil. It may curdle but will smooth out later.
- Once boiling, add the lemon juice and zest. Turn down heat to simmer and continue stirring until reduced by almost a third. Remove sauce from heat.
- Drain the pasta; pour it into the sauce and gently toss pasta with lemon sauce.
- Grate parmesan over top, add the basil, and gently toss again.
- To serve, plate the Lemon Pasta and garnish with more parmesan and sprinkle toasted pine nuts over.