(adapted from The San Francisco Chronicle Cookbook Volume II [1], by Michael Bauer and Fran Irwin). This is one of our favorite dishes.
Serves 4-6
1 lb. pasta (spaghetti or linguini)
4 Tbls. sour cream
salt and pepper
large strips of lemon peel (from one lemon)
3 Tbls. olive oil
juice of two lemons
4 oz. parmesan
2 cloves garlic, chopped
25-30 kalamata olives, pitted
ΒΌ cup basil, loosely chopped
Ready a large pot of salted water and cook pasta according to directions.
Meanwhile, in a large bowl, combine sour cream, salt, pepper, and lemon zest.
In a smaller bowl, combine the remaining ingredients.
When the pasta is cooked, drain, and toss into the large bowl with sour cream mixture. Then quickly add the contents of the smaller bowl.
Serve immediately.