Yield: 8 servings
|½ cup||Olive oil|
|2 tablespoons||Freshly squeezed lemon juice|
|1½ cup||Chopped fresh basil|
|3 cups||Chopped very ripe Italian|
|¾ cup||Freshly grated parmesan|
|Freshly ground black pepper|
|Fresh basil leaves (garnish)|
Cook pasta in 4 qts boiling water until very al dente. Drain and toos with olive oil and lemon juice. Cool to room temperature, occasionally stirring the pasta to coat throughly.
Add chopped basil, tomatoes, cheese and salt and pepper to taste.
Mix throughly but gently. Garnish with basil leaves.