Lemon and basil farfalle is an easy, quick-to-prepare first course that is especially tasty. Lemon and basil are a perfect combination for this dish that will be fresh, light, and perfect for those on a diet. Adding a couple more ingredients will give you a super delightful dish. This first course is also good cold, making it suitable for picnics, office lunches, or under the beach umbrella.

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Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 2 people
Cooking methods: Boiling, Stovetop
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients

1 lemon
2 tablespoons olive oil
2 cloves garlic
2 oz cashews
5 oz farfalle
1 pinch fine salt
1 pinch black peppercorns
0.7 oz basil

Tools

1 Cutting Board
1 Pot
1 Knife
1 Grater

Preparation Lemon and Basil Farfalle

First, immediately put the water to boil to cook the pasta.
Wash the lemon and cut 3 slices about 0.4 inches thick. Put them in a pan with 2 cloves of garlic and 2 tablespoons of olive oil. Cook on low heat for about 5 minutes.
When the water boils, salt it and throw in the farfalle.
Meanwhile, remove the garlic and lemon slices, which will have released their juice, from the pan.
Add the cashews and lightly toast them for 2-3 minutes over medium-low heat.
Then cut the basil leaves into strips.
When the farfalle are almost cooked, about a couple of minutes before, drain them and pour them directly into the pan with the cashews.
Add the grated zest of half a lemon and mix.
Then also add the basil. Mix everything well and adjust the salt.
Finally, add a grind of fresh black pepper.
And… voilà the lemon and basil farfalle are ready to be brought to the table and served.