Lemon and Herb Spaghetti
- Complexity: easy
- 1 pound spaghetti
- 1 cup basil leaves, tightly packed
- ¾ cup chives, roughly chopped
- ¼ cup dill
- 2 lemons, zested
- 4 cloves garlic, grated
- 1/3 cup extra virgin olive oil
- 1 ½ tsp. salt
- ½ tsp. black pepper
- Parmesan cheese, optional
Bring a large pot of salted water to a boil. Cook the spaghetti per package directions until al dente.
While the pasta cooks make the sauce. In a small food processor or blender combine the basil, chives, dill, zest from both lemons, garlic, extra virgin olive oil, salt and pepper. Blend until smooth. Taste for seasoning, adding more salt if needed.
Drain the pasta and while it’s still in the colander squeeze the juice of 1 lemon over and toss. Next place the pasta in a large mixing bowl and pour in the green sauce. Toss thoroughly making sure everything is fully coated.
Serve family style warm or room temperature with grated parmesan cheese if desired.
Recipe Courtesy of Megan Mitchell