You may remember me mention on here, a few million times once or twice, how much I love lemon and lime. I am a lemon and lime addict, and I’m not afraid to say it. I’ve also mentioned that my two most favorite fresh herbs to cook with are basil and cilantro. Both of which are growing in my garden at this very moment.
When I saw this recipe, and the beautiful photos that accompanied it, I knew I had to make it. Lemon Basil Pasta. Please, it has to be good! But it wasn’t good, instead it was fantastic!
There is more than just the lemon and basil. And trust me, the lemon in this dish is off the hook! Fresh lemon juice, lemon rind, fresh basil, fresh garlic, red bell pepper, olive oil, parmesan, white wine, and some chicken broth. Oh a dash of cream. Delicious is what this spells out. It’s light and full of flavor. Perfect for a hot summer night.
And not that I would know this or anything, I’m just guessing really, but this pasta is even good cold. I mean if you were to say have already packed up the leftovers and placed them in the fridge, and then at around 10 p.m. that night decided to steal a little for a light nosh while you were surfing the web, you would know this. Not that I know this. You wouldn’t catch me eating out of the fridge at 10 p.m. I’m just ummmm…guessing it would be good. At that time of night. Cold.
So how can you make this dish? You can visit Karen at her blog Our Life In the Kitchen . If you’ve never been to her blog than you must visit. She’s a midwife, a photographer, and a fantastic cook. Her recipes alone will blow you away, but her beautiful step by step photography for making each dish will finally do you in.
In making this dish I did make a few changes. I’m not going to give you the recipe here, but I will tell you what I did differently.
First, the recipe calls for red bell pepper, which I realized I had none of. But, I did have roasted red peppers, so I substituted them instead. I used the juice and rind of two fresh lemons – she tells you to use two or three – and two fresh lemons were all I had on hand. And the recipe called for snow peas, something else I realized too late I did not have on hand. Next time. Oh, and I used the mini bow ties instead of the regular size. I picked up the wrong box at the store, but to be honest, they were kinda cute.
The option to add some cream at the end is up to you. I opted to add in about 1/4 cup and it was just perfect.
This is easily one of my most favorite new pasta dishes. I can see this being on my table several more times this summer.
Thanks, Karen! This one gets a gold star from this lemon lover!