Hello Affair From The Heart Readers!
My name is Brandi. I am from Alabama and have a little blog called Aunt Bee’s Recipes where I document our family’s favorite recipes which are full of Southern classics, heavy on the bacon and butter. When Michaela asked me to guest post, I felt so honored! I have been a fan of her blog for a while, even before we became friends. She is a blogger I look up to so much! I was also nervous. It is such a big deal to guest post on a blog like this, and I wanted to post something worthy of her beautiful website.
I was flipping through my old cookbooks and saw a recipe for Lemon & Basil Pasta Salad and instantly knew I was going to try to make my own version for this post, because two things that Michaela loves are lemon and basil! It took me a couple of tries to get this recipe just right, but I am so glad I kept at it! This is a wonderful side dish, or if you top it with grilled steak, chicken, or shrimp, would make such a delicious, light Summer dinner!
- 8 oz noodles
- 1/3 cup olive oil
- 1/3 cup mayonnaise
- 2 lemons, zested and juiced
- 1 Tbsp lemon pepper seasoning
- 2/3 cups freshly shredded Parmesan cheese (plus more for garnish)
- 1/2 cup chiffonade fresh basil leaves (plus more for garnish)
Boil noodles al dente (reserve 1/4 cup of starchy water from the pot before draining).
While noodles are boiling, prepare the sauce by combining olive oil, mayonnaise, lemon juice, lemon zest, salt, and lemon pepper seasoning.
Toss noodles with sauce, reserved pasta water, Parmesan cheese and basil.
Refrigerate for several hours.
Top with extra Parmesan cheese and basil if desired before serving.
Amount Per Serving: Calories: 442 Total Fat: 36g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 28g Cholesterol: 17mg Sodium: 1018mg Carbohydrates: 23g Fiber: 3g Sugar: 2g Protein: 9g
I would like to extend a heartfelt THANK YOU to Brandi for doing this special guest post for me!
I hope that you will take the time to go and visit her blog as well as her social networking sites.