When I peeked into my CSA box at the drop off site, the smell of the lemon basil hit me with full force. Man, I love lemon basil. On the way home I was brainstorming on what I could do with it (Yes! I actually have time for dinner tonight! woot!). At first I was thinking lemon basil infused lemonade (Which I still might make this weekend). The rumbles in my belly told me I was more hungry than thirsty, so I thought some more. Then I remembered I had a small container of greek yogurt and a couple of lemons in my refrigerator…DING!
What I came up with was a wonderful summer dish. Very light and very lemony. I love it and I hope you do too.
Look how gorgeous this basil is!
I rushed home, opened my box, took a picture for you fine folks and got right to cooking.
- 1 small container greek yogurt
- the rind of 1 lemon
- juice of 1 lemon
- A small handful of lemon basil (chopped)
- 2 tablespoons low-fat sour cream
- Cooked linguini. (Save some of the cooking water)
In a mixing bowl I whisked together all the ingredients except the pasta. Set aside
Cook and drain your pasta according to package directions (saving some of the cooking water).
Add lemon sauce to pasta and mix thoroughly. This will thicken up so loosen with a little bit of the pasta water ( I did it by ladle fulls).
Garnish with some whole lemon basil leaves and enjoy.