Barilla Al Bronzo Bucatini with Lemon, Ginger, Parmigiano & Thai Basil

1 box Al Bronzo™ Bucatini pasta
4 tablespoons extra virgin olive oil, divided
1 clove garlic, minced
1 tablespoon fresh ginger, grated
½ lemon zested
1 lemon, juiced
½ cup Parmigiano-Reggiano cheese, grated
½ cup Thai basil leaves, julienne
Salt and freshly ground black pepper to taste
  1. Cook pasta three minutes less than package directions.
  2. Meanwhile, in a skillet sauté garlic and ginger in 2 tablespoons olive oil for a minute, add lemon juice and 1 cup pasta cooking water, bring to a simmer.
  3. Drain pasta and toss with lemon juice mixture over high heat, add pasta and more pasta cooking water as needed.
  4. Turn off heat, finish with remaining olive oil, Parmigiano cheese, lemon zests and black pepper. Top with basil before serving.