Recipe courtesy of Emeril Lagasse, Jean Anderson, and Sara Moulton
Show: Cooking Live
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Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings

Ingredients

Directions

Bring large pot of salted water to a boil.

Add bowties and cook according to package instructions.

Stack 5 to 6 basil leaves at a time, roll them up tight and slice across the roll, spacing cuts 1/8-inch apart or less. Repeat with more leaves until quantity reaches firmly packed 1/2 cup. Heat oil in a large skillet over low heat for 1 minute. Add garlic and saute, stirring often, 1 minute. Remove from heat.

Add well-drained bowties and toss well until coated with garlic-oil mixture. Add lemon juice and zest, basil, salt, and pepper, and toss until basil wilts.

Divide pasta among 4 large heated plates, top each portion with 1 tablespoon grated cheese and serve.

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