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Ingredients
  • 1 lb dried pasta (I used linguine)
  • 8 ounces (1 cup) heavy cream
  • zest of 1 lemon
  • 3 Tbsp lemon juice
  • ½ tsp salt
  • 2 Tbsp unsalted butter
  • ¾ cup finely shredded fresh basil leaves, plus more for topping
  • black pepper and shredded Asiago or Parmesan cheese, for serving
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