I’m going my grand nephew’s first birthday today. I’d love to squish his fat little cheeks but no touching! With my icky cough, I’d better not. Here’s the recipe for Lemon Basil Pasta I’m bringing. Never made it before but it sounds springy!
- 1 pound farfalle pasta
- 4 plum tomatoes, cut into 1 inch dice
- 3/4 cup peas
- 8 basil leaves, cut into chiffonade
- 1 lemon, juiced and zested
- 1/4 cup extra-virgin olive oil
- 3 teaspoons salt
- Fresh basil leaves, for garnish
Fill a large pot 3/4 of the way with water and place over high heat. Add plenty of salt and bring to a boil. Add the pasta and cook 8 to 10 minutes, until al dente. Remove the pasta and rinse under cold water to cool down. Cook the peas in the pasta water for 5 minutes and then drain.
Put the pasta in a large serving bowl and add the tomatoes, peas basil, 2 teaspoons, lemon zest, lemon juice, olive oil and salt. Toss well and garnish with fresh basil leaves.
Laugh, learn and liven up your taste buds!