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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1 pound farfalle pasta |
4 plum tomatoes, cut into 1 inch dice |
8 basil leaves, cut into chiffonade |
1 lemon, juiced |
1/4 cup extra-virgin olive oil |
3 teaspoons salt |
fresh basil leaves, for garnish |
Directions:
1. Fill a large pot 3/4 of the way with water and place over high heat. Add plenty of salt and bring to a boil. Add the pasta and cook 8 to 10 minutes, until al dente. Drain the pasta and rinse under cold water to cool down.
2. Put the pasta in a large serving bowl and add the tomatoes, basil, lemon juice, olive oil and salt. Toss well and garnish with fresh basil leaves.
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