Summary

Ingredients

• 500 g pasta
• 250 g parmesan cheese
• 1 bunch basil
• 4 lemon (s)
• 1 teaspoon, leveled chilli powder or dried chilli
• 3 cloves garlic
• 250 ml olive oil
• 2 handfuls cherry tomato (s)
• salt and pepper

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Instructions

1. While preparing the sauce, cook the pasta in salted water according to the instructions on the package and drain. I recommend tagliatelle, bavette, or spaghetti.
2. For the sauce, grate the parmesan in a large bowl. Put some parmesan on a separate plate to sprinkle over the pasta later. Pluck the basil, wash, chop and add to the bowl. Season with salt, pepper and chilli. Squeeze the lemons and add the juice. Peel and squeeze the garlic cloves. Since lemons often have different levels of acidity, it can be more or less, including garlic and chilli depending on your taste. Add the olive oil, stir and season to taste. The consistency should be nice and creamy. Now add the halved cherry tomatoes.
3. Mix the pasta cooked al dente in the bowl with the cold lemon and parmesan sauce and serve immediately.
4. The recipe is particularly suitable in spring and on beautiful summer days. A dry white wine as an accompaniment and the evening is saved.
5. Tip: put shrimp fried in garlic / olive oil on top.