Lemon Basil Pasta

Since we've been so busy around our home this week I've tried to keep things as simple in the meals department as I could. Last week I ran across a wonderful little recipe that I definitely think is a keeper. Right now I have plenty of basil and Italian parsley in the garden along with a few lemons still left from my father-in-law's Meyer Lemon tree, so I couldn't resist trying this. It turned out to be very quick and easy. My son especially loved it and my husband gave it a thumbs up ( but also added that he thinks an Italian sausage would be great on it.....of course he would say that). I found the recipe at Budget Confessions and I tweeked it just a bit and added the equivalent substitutions in dry herbs in case you want to use those instead of fresh. Serve this with garlic toast or breadsticks and a big green salad and you're set to go........ Oh and maybe an Italian sausage or two. :)

Lemon Basil Pasta

Ingredients:

16 fresh basil leaves, finely sliced

(or 1 1/2 tsps. dried basil)

2 tsps. Italian parsley, finely chopped

(or 1 tsp. dried parsley flakes)

Zest of 1 lemon

Juice of 1 lemon

2 1/2 Tbps butter, preferably unsalted

2 1/2 Tbps extra virgin olive oil

1 tsps salt

8 oz. Angel Hair pasta

Coarse ground black pepper

Grated Parmesan cheese

Black olives for garnish

Italian parsley for garnish (optional)

To Make:

In a large bowl put basil, parsley, lemon zest, lemon juice, salt, and extra virgin olive oil. Prepare angel hair pasta as on package. In the meantime melt butter and add to other ingredients in bowl. Mix well. When pasta is ready, drain in collander then add to bowl. Take tongs and repeatedly lift the pasta to coat evenly. Serve immediately adding salt and pepper to taste and topping with Parmesan cheese and black olives.

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