What a strange week it’s been so far. The weather here is borderline schitzophrenic and I’m not sure if I should put on another coat or start planting my tomatoes.

I always find the transition from one season to the next a little tough. The anxiousness of knowing that sunshine and warmth is just around the corner makes it all the more hard to get through these last few weeks of cold, ice, and yes, even a surprise blizzard! Just in case you got a little too cocky and wore your shorts out prematurely. Yes, you! The gentleman I saw rollerblading down Bank St in shorts. RELAX! It’s not time yet and you’re scaring away all the spring! Put your pants back on and give it a rest.



I’ve been trying to sneak in all the carby, cheese-filled, braise-heavy dishes I can in the last week or two, knowing full well it will be 30, humid as anything, and dangerously hard to move in no time at all. Summer has a way of kicking through the door like a masked intruder in this city. One minute you’re enjoying a cool spring breeze on your face, marveling at how lovely it is to be able to sit outside at all, the next you’re taking 10 cold showers just to be able to sit still without sweating. Or maybe it’s just me. I doubt I have to tell you my feelings on summer. And if you don’t know, well oh boy, you will.  

Much like our weather, dinner tonight was also a little schizophrenic. The pasta making it heavy enough to feel comforting enough for a winters eve, but the addition of lemon, both zest and juice, making it feel fresh, springy and surprisingly light. Confused has never tasted so good.



This recipe, originally followed from Cooks Illustrated, has been a regular spring guest at my table for a few years now. It’s simple, fresh and light, and other than some lemons and basil, consists mostly of pantry staples. Perfect weeknight pasta for one, two, or a whole table of guests.

Lemon & Olive Oil Pasta with Basil

I used rotini because it just happened to be what I had on hand. Feel free to use your favourite pasta. Spaghetti and linguine are both excellent for this.

1 pound pasta
1.5 tbsp lemon zest (about two lemons)
½ cup lemon juice
¼ cup cream or buttermilk
¼ cup good quality olive oil
½ cup fresh grated Parmesan
¼ cup (handful) of fresh basil, chiffonaded
extra Parmesan and olive oil to garnish
salt and pepper

Bring a large pot filled with salted water to a boil over high heat. When boiling, add your pasta and cook until just slightly under al dente. It won’t taste quite finished yet. Reserve 1.5 cups of pasta water. 



Strain your pasta and set aside. Put the pot back on the stove and add the lemon zest, half of the lemon juice, olive oil, 1 cup of pasta water, and cream. Boil over medium-high heat for a few minutes until reduced slightly. Add your pasta and parmesan cheese and stir until combined. Give it a quick taste for seasoning. If you think it needs more lemon juice, add the rest. If it needs a little more liquid, add the rest of the pasta water. When the liquid is absorbed, remove pot from heat and add the basil.





Serve with a drizzle of olive oil, parmesan and a few grinds of pepper.