Fresh basil is one of our favorite parts of summer. Its mild and sweet flavor complements a wide range of foods, making it a versatile herb that adds bright flavor to many dishes.
It’s hard to find something that basil can’t hang with, so try experimenting this summer by adding it to recipes you might not typically think to use it in. We can’t think of anything more fitting for a summertime dinner than this Lemon Basil Pasta from Yummly:
Ingredients
- 10 ounces dried linguine or desired pasta
- 1 19 ounce can white kidney (cannellini) beans, rinsed and drained
- 1/2 of a lemon
- 3 tablespoons olive oil
- 1 cup packed fresh basil leaves
Directions
- Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Remove 1/2 cup of the cooking liquids; set aside. Drain pasta and beans; cover to keep warm.
- Meanwhile, finely shred peel from the lemon half (about 2 teaspoons). In a small skillet heat 1 tablespoon of the oil over medium heat. Add lemon peel; cook and stir 1 minute, or until lightly golden.
- In a food processor combine cooked lemon peel, basil, the remaining 2 tablespoons olive oil, the juice from the lemon half, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and process until smooth. Add reserved cooking liquid, 1 tablespoon at a time, until desired consistency, processing mixture after every addition.
- To serve, toss hot cooked pasta mixture with lemon-basil mixture. Makes 4 servings.
