Lemon-Basil Linguine

Prepared with lemon-infused olive oil, lemon zest, & lemon juice, Lemon-Basil Linguine is enhanced with basil, pine nuts, bread crumbs, & Parmesan cheese.
Lemon-Basil Linguine
Makes 8 servings
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  1. 2 quarts water
  2. 11/2 teaspoons coarse salt, divided
  3. 1 (16-ounce) package linguine
  4. 2 tablespoons lemon-infused olive oil
  5. 2 teaspoons lemon zest
  6. 2 tablespoons fresh lemon juice
  7. 2/3 cup bread crumbs, toasted
  8. 1/2 cup torn fresh basil
  9. 1/3 cup pine nuts, toasted
  10. 1/4 cup grated Parmesan
  11. 1/2 teaspoon ground black pepper
  1. In a heavy-bottomed stockpot, bring water to a rapid boil. Add 1 teaspoon salt. Add pasta, and cook, uncovered, stirring occasionally, to desired degree of doneness, about 8 to 10 minutes. Drain well.
  2. Toss with lemon-infused olive oil, lemon zest, and lemon juice. Add bread crumbs, basil, pine nuts, cheese, remaining 1/2 teaspoon salt, and pepper. Serve immediately.
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