A simple lemony twist to pasta that everyone will love! Try adding grilled chicken…even more delicious!
- Your Favorite Pasta
- 1/4 C. The Olive Tap’s Sorrento Lemon Fused Olive Oil
- The Olive Tap’s Gourmet Grind Black Pepper and Himalayan Pink Sea Salt
- 1/4 C. fresh basil, julienned
- 1/2 C. Parmigiano Reggiano, shaved
Directions:
- Cook your favorite pasta al dente.
- Heat a medium sauté pan over medium-high heat. Add the lemon oil. Once it is heated through, add the cooked pasta. Toss to coat. Season with salt and pepper.
- Plate the pasta and garnish with fresh basil and Parmigiano Reggiano.
Buon appetito,
Pat & MarioCourtesy of Chef Pat McCoy and Fuller’s Second Floor