INGREDIENTS
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1 pound linguine
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2/3 cup extra-virgin olive oil
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2/3 cup grated Parmigiano Reggiano, plus more for garnish
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1/2 cup freshly squeezed lemon juice (from about 3 lemons)
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1 tablespoon lemon zest
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1/3 cup chopped fresh basil leaves, plus more for garnish
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Salt and freshly ground black pepper