Lemon pasta “Primavera”

Ingredients for 4 servings:

• 500g pasta
• 250 g Parmesan
• 1 bunch of basil
• 4 lemons
• 1 tsp, leveled chili powder or dried chili
• 3 cloves garlic
• 250 ml olive oil
• 2 handfuls of cherry tomatoes
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

While preparing the sauce, cook the pasta in salted water according to the package instructions and drain. I recommend tagliatelle, bavette, or spaghetti. For the sauce, grate the Parmesan cheese into a large bowl. Place some Parmesan cheese on a separate plate to sprinkle over the pasta later. Pluck the basil, wash it, chop it finely, and add it to the bowl. Season with salt, pepper, and chili. Squeeze the lemons and add the juice. Peel the garlic cloves and press them in. Since lemons often vary in acidity, you can use more or less, as can the amount of garlic and chili, depending on your taste. Add the olive oil, mix, and season to taste. The consistency should be nice and runny and creamy. Now add the halved cherry tomatoes. Mix the al dente pasta in the bowl with the cold lemon and Parmesan sauce and serve immediately. This recipe is particularly suitable in spring and on nice summer days. Pair it with a dry white wine and the evening is saved. Tip: add shrimp fried in garlic/olive oil.