1 pkg farfalle (bow tie)
1/2 cup fresh lemon juice
2/3 cup extra virgin olive oil
1/4 teaspoon each ground pepper, cayenne pepper and dried basil
1 cup freshly grated parmesan cheese
1/4 cup fresh parsley
2 teaspoons finely minced garlic
2 teaspoons finely grated lemon zest
salt
Bring a large saucepan of water to a boil. Sprinkle around 1 teaspoon salt in water, and then add the pasta and cook, stirring often, until al dente, about 12 minutes. Drain and transfer to salad bowl.
In a a bowl whisk together lemon and oil. Add the Parmesan, garlic, herbs, and lemon zest, season with salt and peppers, and toss together till well coated.
