Lemon Basil Pasta Salad

1 pound farfalle (bowtie) pasta
4 plum tomatoes, cut into 1 inch dice
8 lemon basil leaves, cut into chiffonade
1 lemon, juiced
1/4 cup extra-virgin olive oil
1teaspoon salt

Fresh lemon basil leaves, for garnish



Fill a large pot 3/4 of the way with water and place over high heat. Add salt and bring to a boil. Add the pasta and cook 8 to 10 minutes, until al dente. Drain the pasta and rinse under cold water to cool down.
Put the pasta in a large serving bowl and add the tomatoes,lemon basil, lemon juice, olive oil and salt. Toss well and garnish with fresh basil leaves.

This is a great "starter" pasta salad...you can add black olives, left-over roasted lemon balm chicken, etc.




From the Full Moon Natives Herb Seminars