Friday, 16 November 2012

Lemon Garlic Spaghetti

4 oz dry spaghetti
1/4 cup grated parmesan
2 tsp olive oil
1 clove garlic
1/2 lemon
2 tbsp pine nuts
5-6 basil leaves, chiffonaded

Start garlic oil. Pour in olive oil and chopped up garlic into a small frying pan and let it cook over low, until the garlic starts to brown on edges. Immediately remove from heat and reserve.
While that’s starting up, boil up some spaghetti.

Chiffonade some basil leaves.  Take some cheese and pine nuts and dump it into a large bowl, with the garlic oil, garlic chunks and all. Squeeze in lemon juice. Throw in the spaghetti and toss until well combined. Plate and crack some black pepper on it.

Recipe found here.

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