1 pound of farfalle pasta (I use bowtie)
4 plum tomatoes, diced (I only used 3 for these pictures)
8 basil leaves, cut into chiffonade
1 lemon, juiced
1/4 cup extra-virgin olive oil
3 t salt
Fresh basil leaves for garnish
Fill a large pot 3/4 of the way with water and place over high heat. Add plenty of salt and bring to a boil. Add the pasta and cook 8-10 minutes, until al dente. Drain the pasta and rinse under cold water to cool down. Put the pasta in a large bowl and add tomatoes, basil, lemon juice, olive oil and salt. Toss well and garnish with basil leaves.
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