Angelhair Pasta with a No-Cook Lemon-Parmesan Sauce
Dinner in ten minutes! Lemony, cheesy, basily pasta that's elegant enough for company and easy enough for a regular old Tuesday night.
1 pound angelhair pasta
Juice of 4 lemons
1/4 cup extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly chopped basil (or cilantro)
Tomato wedges for garnish
Bring water to a boil in a large pot. Add lots of salt (1/4 cup). Cook pasta about 4 minutes, or until al dente.
Meanwhile, in a medium bowl, squeeze the juice of 4 lemons, removing seeds. Whisk in olive oil, then cheese. Stir in basil.
Drain pasta, return to pot, and immediately fold in lemon-Parmesan sauce. Serve immediately, garnishing each plate with tomato wedges. Serves 4.