Lemon Scallion Spaghetti

1 lb spaghetti

2 cloves garlic, minced

6 scallions, chopped into thin rounds

1½ cups loosely packed parsley, chopped 

1½ cups loosely packed basil leaves, chopped

Zest of 1 lemon

Juice of 1½ large or 2 small lemons

1½ cups grated parmesan or pecorino

⅔ cup olive oil

Salt and pepper, to taste

½ tsp chili flakes (optional) 

 

Cook the pasta (in very salty water) according to package directions. 

 

Meanwhile, in a large bowl combine all other ingredients. When the pasta is cooked, reserve ½ cup pasta water, then drain the spaghetti. Add the pasta and the reserved water to the bowl with all other ingredients and mix vigorously until well combined. Taste and add more salt or pepper if needed.