Recipe courtesy of Emeril Lagasse, Jean Anderson, and Sara Moulton

Basil-Lemon Bowties

  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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1 tablespoon olive oil

1 medium-size clove garlic, minced

1 (8-ounce) package medium-size bowties

1 tablespoon fresh lemon juice

1 teaspoon finely grated lemon zest

1/2 bunch basil (about 12 large leaves)

1/2 teaspoon salt

1/4 teaspoon freshly grated black pepper

1/2 cup freshly grated Parmesan


  1. Bring large pot of salted water to a boil.
  2. Add bowties and cook according to package instructions.
  3. 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.
  4. 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.
  5. Divide pasta among 4 large heated plates, top each portion with 1 tablespoon grated cheese and serve.
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