Tangy lemon and basil pasta with dill pickles offers fresh, lively flavors for a simple, vegetarian weeknight dish.
# Ingredient List:
→ Pasta
01 - 12 oz short pasta (penne, fusilli, or rotini)
02 - Salt, for boiling water
→ Sauce & Flavorings
03 - 3 tbsp olive oil
04 - 3 cloves garlic, finely minced
05 - 1 lemon, zested and juiced
06 - 1/2 cup dill pickles, finely diced
07 - 2 tbsp pickle brine
08 - 1/2 tsp freshly ground black pepper
09 - 1/4 tsp red pepper flakes (optional)
→ Herbs & Finish
10 - 1/2 cup fresh basil leaves, roughly chopped
11 - 1/3 cup grated Parmesan cheese (plus extra for serving)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
03 - Add finely diced pickles and cook for 2 minutes, stirring occasionally.
04 - Stir in lemon zest, lemon juice, pickle brine, black pepper, and red pepper flakes. Cook for 1 minute, allowing flavors to combine.
05 - Add drained pasta to the skillet. Toss to coat, adding reserved pasta water as needed to achieve a smooth sauce.
06 - Remove from heat. Stir in fresh basil and grated Parmesan. Taste and adjust seasoning if necessary.
07 - Serve immediately, garnished with extra Parmesan and basil.
