What better time to make Spaghetti al Limone than when the weather begins to warm up! This fresh and delicious recipe with have you coming back for seconds and thirds! Get it from Rossella Rago, host of Cooking with Nonna!
- 1 pound spaghetti
- 1 cup basil leaves packed, finely chopped
- 2 lemons, zest and juice
- 1 cup grated Parmigiano Reggiano cheese
- 1 cup grated Pecorino Romano cheese
- 1 cup extra virgin olive oil, plus extra for drizzling
- 1 cup toasted almonds, coarsely chopped