Basil and Lemon Pasta

1/2 stick unsalted butter

1 c. heavy cream

3 T. lemon juice

1 T. fresh basil, chopped (I used Gourmet Garden)

1 lb. fresh fettuccine, homemade or from the refrigerated section of your local grocer.

2 t. lemon zest

salt and pepper to taste

grated parmesan cheese


Melt butter in a deep, heavy skillet over med high heat.  Stir in the cream, lemon juice and basil. Remove from heat, cover and keep warm while you cook the pasta in a large pot of salted boiling water for 2-3 minutes.  Drain the pasta and add to the skillet with the lemon basil cream, toss to cover, sprinkle with lemon zest, season with salt and pepper and toss again.  Turn into a large pasta bowl and sprinkle with freshly grated parmesan cheese.  Serve while piping hot with additional cheese to pass at the table.