- 1 teaspoon Olive Oil
- 4 cloves Garlic, minced
- 8 ounces Whole Wheat Pasta, or gluten free - orecchiette is my favorite
- 1/3 cup Pesto
- 1/4 cup Fresh Basil, sliced
- 2 tablespoons Pecorino Romano Cheese, or Parmesan, grated
- 2 teaspoons Lemon Zest
- 1-3 teaspoons Lemon Juice, if needed
- Salt and Pepper
In a small saucepan over medium heat, heat the olive oil until hot and then add the minced garlic.
Cook, stirring ocassionally, until the garlic just starts to turn brown, about 1-2 minutes. Set this aside.
In a large pot, cook the pasta according to the package instructions.
Drain the pasta and return the pasta back to the pot. Add the cooked garlic, pesto, basil, cheese, lemon zest, and if you need to add some extra liquid, add the lemon juice.
Stir thoroughly to make sure all the pasta is coated.
Add salt and pepper to taste and serve immediately.
Refrigerate any leftovers for up to 5 days.