I searched for a lemon recipe to go along with Dave’s choice for the lemon mystery ingredient this month and was pleased to find this gem. It looks plain, but packs a punch with all the lemon juice.
1 pound Country Pasta egg noodles
1 1/2 cups freshly grated Parmesan cheese 
3/4 cup fresh lemon juice (3 to 4 lemons) 
2/3 cup extra-virgin olive oil 
1/2 tsp. sea salt 
1/2 tsp. freshly ground pepper 
2 tsp. grated lemon zest 
2 cups firmly packed basil leaves, slivered
  • In a large pot, cook pasta in salted, boiling water until al dente. Place a colander over a large serving bowl, then drain pasta into it (hot water will warm bowl). Pour water from bowl, wipe bowl dry, then empty pasta into it. 
  • Meanwhile, combine cheese and lemon juice in a small mixing bowl. Gradually beat in olive oil until mixture becomes thick and creamy and cheese “melts” into oil. Season with salt and pepper. Stir in lemon zest. 
  • Pour sauce over cooked pasta in serving bowl; toss thoroughly. Add basil, toss again and serve.