1 pound Fettuccine (or pasta of your choice)
2/3 cup Grated Parmesan (or any good hard cheese)
1/2 cup Fresh lemon juice (about 3 lemons)
2/3 cup Olive oil1 tablespoon
1/3 cup Fresh basil leaves, chopped
Lemon Zest, Sea Salt and freshly ground Black Pepper
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend. Stir in the chopped basil reserving some for garnish. Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season the pasta with salt and pepper and garnish with chopped basil and lemon zest.