Ingredients:

  • 1 lb (450g) rotini or fusilli pasta
  • 1 tbsp (15g) kosher salt
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest, finely grated
  • 1 clove (5g) garlic, minced
  • ½ tsp (3g) salt
  • ¼ tsp (1g) cracked black pepper
  • 1 cup (30g) fresh basil leaves, torn into small pieces
  • 1 cup (150g) cherry tomatoes, halved
  • ½ cup (50g) Parmesan cheese, shaved or grated

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until al dente (usually 1 minute less than package directions). Immediately drain into a colander and rinse under cool running water until the noodles feel cold to the touch.
  2. While the pasta cooks, combine the olive oil, lemon juice, zest, minced garlic, salt, and pepper in a small jar. Shake vigorously or whisk until the mixture is thickened and velvety.
  3. Place the cooled pasta in a large mixing bowl. Pour the dressing over the noodles and toss until glossy.
  4. Gently fold in the halved cherry tomatoes and shaved Parmesan. Stir in the torn basil leaves just before serving to preserve their color.