1poundorecchiette, bowtie rotini, or penne pasta, boiled and cooled
8 to 10basil leaveschopped
1/2cuptoasted pine nuts
1/2cupshredded Parmesan cheese
Instructions
In a large bowl, whisk together olive oil, garlic, lemon juice, and a little salt and pepper.
Add pasta and toss to coat.
Let sit for a few minutes or refrigerate.
Right before serving stir in basil, pine nuts, and cheese, leaving a little of each to decorate the top.
If making ahead and refrigerating check to see if a little more oil and lemon juice are needed before serving.
Notes
To toast pine nuts, place on a cookie sheet and bake in a preheated 300-degree oven for 3 to 5 minutes or until they start to turn golden. You can also put them in a non-stick skillet and toast them over low heat on the stove for a few minutes. Watch carefully so they don’t burn!