Zesty pasta tossed with lemon, basil, dill pickles, and Parmesan for a tangy, refreshing main course.
# What You'll Need:
→ 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
# Steps to Follow:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water and drain.
02 - In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
03 - Add diced dill pickles to the skillet 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 to blend flavors.
05 - Add drained pasta to the skillet and toss to coat. Use reserved pasta water gradually to achieve a silky sauce.
06 - Remove skillet from heat. Stir in chopped fresh basil and grated Parmesan. Adjust seasoning as desired.
07 - Serve immediately, garnished with extra Parmesan and basil.
