For a light and fresh lunch that's really easy to make, give this dish a go. All vegetarians most certainly welcome for this one too!
1 person made this
100ml thick double cream or Greek yoghurt
50g Parmesan cheese, finely grated (plus extra to serve)
2 handfuls fresh basil, finely chopped
salt and cracked black pepper, to taste
juice of 1/2 a lemon
1 tablespoon olive oil
2 cloves garlic, finely chopped
2 tablespoons pine nuts
Method Prep:20min › Cook:20min › Ready in:40min
Bring a saucepan of water to the boil over a high heat. Add the spaghetti and cook according to the instructions on the packet.
Meanwhile, in a bowl, mix your cream, Parmesan, basil, cracked black pepper (to taste), lemon juice and a little salt. It's going to look a little gross, but once stirred through the pasta it's going to taste gorgeous.
In a large frying pan, heat up your oil and throw in your garlic and pine nuts. Cook for a couple of minutes until the nuts begin to toast and the garlic begins to brown. Turn off heat.
Drain the spaghetti then add to the pan and toss through the yummy garlic oil and pine nuts. Add in your cream mixture and keep tossing, ensuring all the sauce in soaked up. The leftover heat from the pan and the heat from the spaghetti will warm the sauce just like a carbonara. Taste test for any extra doses of lemon juice/pepper/basil needed etc. Serve with a basil bow, slice of lemon and sprinkled Parmesan.