Servings: serves 2
Ingredients:
-4 oz dry spaghetti (I think you could use any pasta you want)
-1/4 cup grated parmesan
-2 tsp olive oil
-1 clove garlic
-1/2 lemon
-2 tbsp pine nuts
-5-6 basil leaves, chiffonaded (the store was out of fresh basil, so we used our dried basil instead.)
Directions:
First, start your garlic oil. Pour in olive oil and chopped up garlic into a small frying pan and let it cook over low, until the garlic starts to brown on the edges. Immediately remove from heat and reserve. While that's starting up, boil up some spaghetti (pasta).
Chiffonade some basil leaves. (I had to look the definition of this up online: cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.)
Then you take cheese and pine nuts and dump it into a large bowl, with the garlic oil, garlic chunks and all. Squeeze in lemon juice. Throw in the spaghetti and toss until well combined. Plate, crack some black pepper on it, and enjoy!
*Note: For next time, we will double the recipe. Also, we like a lot of flavor, so we will increase the amount of garlic for garlic oil. I also kept the lemon in the fridge, so I think it cooled down the pasta quite a bit. B likes his food HOT, so we will keep the lemon at room temperature and see if the pasta stays warmer...or you could just throw it in the microwave. :) And...yes, those are green olives on my salad. I told you, this is a craving lately. We also served dinner with slice of garlic bread.
It turned out really yummy. B would eat it again, so that's a good sign!
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