1-2 tbsp coarse salt
1 lb spaghetti
½ cup (1 stick) unsalted butter
1 tbsp grated lemon peel
2 tbsp fresh lemon juice
½ tsp regular salt
¼ tsp black pepper
⅓ cup packed fresh basil leaves, chopped
¾ cup Cello Parmesan, grated
6 sprigs fresh basil, for garnish
- Cook spaghetti in salted, boiling water according to package directions for al-dente texture. Drain well, return to pot.
- Melt butter in a large sauté pan. Add lemon peel, lemon juice, salt and pepper. Heat gently for 1 minute. Toss in with spaghetti.
- Add chopped basil and Cello Parmesan and toss until spaghetti is evenly coated.
- Garnish with basil sprigs. Serve with additional Cello Parmesan at the table.