Lemon Basil Bow Tie Pasta

Virginia Gillespie

2 bags bow tie pasta
1 large bunch fresh basil
2 large juicy lemons
6 roma tomatoes
2 tbs fresh chopped garlic
1 1/2 cube salted butter
1/4 cup parmesan cheese
1 tbs chicken boullion or 3 cubes salt and pepper to taste
Cook bow tie pasta (or fetticini if desired) al dente. (very important to cook al dente) - Roll larger basil leaves and cut into strips; smaller leaves just lightly chop - cut roma tomatoes into 1/2 medallions and half moon cuts -Saute slowly: butter, basil, tomatoes, garlic, fresh lemon juice, salt and pepper until tomatoes are slightly tender. -toss in pasta add paremsan cheese * * if you wish to thicken the sauce, add grated, dry parmesan vs fresh parmesan Serve with foccacia bread, fish, or lemon chicken This is our favorite summertime pasta dish for our fresh catch of the day in the Northwest!!

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