1 tablespoon olive oil
1 medium-size clove garlic, minced
1 (8-ounce) package medium-size
bowties
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1/2 bunch basil (about 12 large
leaves)
1/2 teaspoon salt
1/4 teaspoon freshly grated black
pepper
1/2 cup freshly grated Parmesan
Bring large pot of salted water to a
boil.
Add bowties and cook according to
package instructions.
Stack 5 to 6 basil leaves at a time, roll them up tight and slice
across the roll, spacing cuts 1/8-inch apart or less. Repeat with more leaves
until quantity reaches firmly packed 1/2 cup.
Heat oil in a large skillet over low heat for 1 minute. Add garlic
and saute, stirring often, 1 minute. Remove from heat.
Add well-drained bowties and toss well until coated with garlic-oil
mixture. Add lemon juice and zest, basil, salt, and pepper, and toss until
basil wilts.
Divide pasta among 4 large heated plates, top each portion with 1
tablespoon grated cheese and serve.