This recipe comes from the recent La Cucina Italiana magazine; the pasta issue. So very easy, so deep in flavor, it is an instant favorite. I made fresh fettuccine, had a couple of lemons in the fridge and picked fresh basil from the garden.
Fine sea salt
1 cup packed basil leaves plus more for garnish
1/3 cup plus 1 1/2 Tbsp. extra-virgin olive oil
Freshly ground black pepper
1 lb. fettuccine
Finely grate zest from both lemons, then juice 1 1/2 lemons (save the remaining 1/2 lemon for another use.). Bring a large pot of salted water to a boil. Meanwhile, in a blender, combine lemon juice, oil, 1/4 teaspoon salt and generous pinch pepper; puree until smooth.
Add pasta and zest to boiling water; cook until pasta is al dente. Drain pasta; transfer to a large serving bowl. Add sauce; toss to combine. Adjust seasoning to taste. Serve immediately, garnished with basil. (I sliced some fresh tomatoes for garnish)