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Bow pasta with lemon, garlic, chilli, parmesan and basil!
Measure out the farfalle. I picked this gorgeous zebra farfalle at a local farm shop but you could use plain farfalle or try making your own.
Grate the zest from the lemon into a bowl and season with plenty of black pepper.
Heat a little olive oil in a pan and add the garlic, mixed herbs and chilli.
Add the cooked pasta.
Mix together and add the lemon zest.
Dish up the pasta and squeeze over the lemon juice and drizzle with olive oil, balsamic vinegar
Season, sprinkle with grated parmesan and top with a few fresh basil leaves.
Cook along with #CookingSuperstar Anubhav of From Bowl To Soul