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.