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
- Cook pasta three minutes less than package directions.
- 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.
- Drain pasta and toss with lemon juice mixture over high heat, add pasta and more pasta cooking water as needed.
- Turn off heat, finish with remaining olive oil, Parmigiano cheese, lemon zests and black pepper. Top with basil before serving.