Cooking the lemon peel softens it and heightens the flavors of the aromatic oils contained in the peel. Combined with basil, the flavor and scent of this lively flavored pasta transports you directly to the Mediterranean.
lemon-basil pasta
start to finish: 25 minutes
makes: 4 servings
- 10 ounces dried linguine or desired pasta
- 1 19-ounce can cannellini beans (white kidney beans), rinsed and drained
- 3 tablespoons olive oil
- 2 teaspoons finely shredded lemon peel
- 2 tablespoons lemon juice
- 1 cup packed fresh basil leaves
- Salt
- Ground black pepper
- Small fresh basil leaves (optional)
1 In a large pot cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Drain, reserving ½ cup of the cooking liquid.
2 Meanwhile, in a small skillet heat 2 teaspoons of the oil over medium heat. Add lemon peel to skillet; cook about 1 minute or until lightly brown and tender, stirring frequently.
3 In a food processor combine cooked lemon peel, the remaining 2 tablespoons oil, lemon juice, the 1 cup basil, and salt and pepper to taste. Cover and process until smooth. Add the reserved cooking liquid, 1 tablespoon at a time, until desired consistency, processing mixture after every addition.
4 To serve, toss hot cooked pasta mixture with lemon-basil mixture. If desired, garnish with additional small basil leaves.
nutrition facts per serving: 452 cal., 10 g total fat (1 g sat. fat), 0 mg chol., 648 mg sodium, 75 g carb., 9 g fiber, 18 g pro.