Lemon Pasta

1. Get a large pan of water on to boil.

To make the crispy basil leaves

1. Place a frying pan over medium-high heat and pour in the olive oil. Once it gets hot, add the basil leaves and let them fry for about 10 seconds; flip them carefully and fry for 5-10 seconds, then remove them to a piece of kitchen paper.2 tbsp olive oil small handful fresh basil leaves

To cook the pasta

1. Add the salt to the boiling water, add the pasta, stir, and set a timer per the packet cooking instructions.1 tbsp salt14 oz / 400 g pasta
2. Once cooked, reserve 1 cup of the pasta cooking water, then drain the pasta.

Meanwhile, make the sauce.

1. Add the butter to a frying pan, then pour in the extra virgin olive oil. Place over medium-low heat until the butter melts.2 tbsp salted butter⅓ cup / 80 ml extra virgin olive oil
2. Zest 1 of the lemons. Then juice both lemons.2 large lemons
3. Whisk the juice and zest into the olive oil and butter mixture, then mix in the grated parmesan.⅔ cup / 68 g grated parmesan
4. Season the sauce with black pepper. black pepper

To finish the dish

1. Toss the pasta into the lemon sauce, and add ¼ cup of the reserved cooking water. Toss the pasta, adding more water if it looks dry.
2. Check the seasonings, then serve with extra parmesan and the crispy basil leaves (if using)