Lemon Basil Pasta

Bright, herby, and ready in a flash, this is the pasta side that wakes up a heavy main. Fresh lemon and a generous handful of basil keep it light and summery instead of rich and heavy.

The beauty of a lemon-basil pasta is its restraint. A good slick of olive oil, the zest and juice of lemon for brightness, torn fresh basil for that sweet, peppery aroma, and maybe a little garlic and parmesan to round it out. That’s all it takes, so the quality of each ingredient is what carries it.

Toss the hot pasta with the lemon and oil while it’s still warm so it drinks up the flavor, then add the basil at the very end. Fresh basil bruises and darkens with heat, so tearing it in off the stove keeps it green and fragrant. A splash of the starchy pasta water helps everything cling into a light, glossy coating.

Chef Tips

• Save a little pasta cooking water. A splash loosens the sauce and helps it coat every strand.
• Add the basil off the heat at the end so it stays bright green and aromatic.
• Use both the lemon zest and the juice: the zest carries the perfume, the juice brings the tang.

Variations

• Add grilled chicken or shrimp to turn the side into a light main.
• Stir in cherry tomatoes, baby spinach, or peas for color and freshness.
• A pinch of red pepper flakes adds a gentle heat against the lemon.