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Tangy Lemon and Fresh Herb Sauce


What could be more appealing on a hot summer's day than pretty bow ties tossed
with a simple sauce of olive oil, lemon, Parmesan, and fresh herbs? Start your meal with tomato-topped bruschetta and serve with a salad of peppery arugula. A sure delight for lemon lovers, this pasta is also perfect for those days when your pantry isn't quite so perfect.

1/2 cup fruity olive oil
Zest of 1 medium lemon
1/4 cup fresh lemon juice
1 teaspoon salt, or to taste
Freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup snipped fresh chives
 

Combine olive oil, lemon zest, lemon juice, salt, pepper, and Parmesan cheese in pasta serving bowl. Set aside to warm to room temperature, or just until flavors mingle.

Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and add to sauce in bowl. Sprinkle with parsley and chives and toss. Serve at once with extra Parmesan cheese. Pass the pepper mill.

SERVES 4 to 6.

RECOMMENDED PASTA: 1 pound bow ties (farfalle) or penne rigate


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