Capellini with Lemon and Basil

Page 142

Cuisine: Italian | Course Type: Main Courses

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Recipe Review

I had a bunch of beautiful fresh basil and so I made a quadruple batch of this recipe. I should have cut the zest into narrow strips instead of using my zester. After dividing up all of the portions, I found a large lump of lemon zest at the bottom of the bowl. I thought that the lemon juice came on a little too strongand I rcommend tasting the pasta before adding all of the lemon juice. This was a nice and simple pasta dish, the butter and olive oil giving it a little depth.

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