Zesty pasta with lemon, basil, and dill pickles delivers a quick, refreshing vegetarian main bursting with flavor.
# What you'll need:
→ Pasta
01 - 12 oz short pasta such as penne, fusilli, or rotini
02 - Salt for boiling water
→ Sauce & Flavorings
03 - 3 tablespoons olive oil
04 - 3 cloves garlic, finely minced
05 - 1 lemon, zested and juiced
06 - 1/2 cup dill pickles, finely diced
07 - 2 tablespoons pickle brine
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/4 teaspoon 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
# Method:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
03 - Add finely 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 optional red pepper flakes. Cook for 1 minute to blend flavors.
05 - Add drained pasta to the skillet. Toss thoroughly to coat, adding reserved pasta water as needed for a silky sauce.
06 - Remove skillet from heat. Stir in chopped basil and grated Parmesan cheese. Taste and adjust seasoning if needed.
07 - Dish immediately onto plates, topping with extra Parmesan and fresh basil leaves.
