# Components:
→ Pasta
01 - 12 oz short pasta, such as penne, fusilli, or rotini
02 - Salt, for boiling water
→ Sauce and Flavorings
03 - 3 tbsp olive oil
04 - 3 cloves garlic, finely minced
05 - 1 lemon, zested and juiced
06 - 1/2 cup dill pickles, finely diced
07 - 2 tbsp pickle brine
08 - 1/2 tsp freshly ground black pepper
09 - 1/4 tsp red pepper flakes (optional)
→ Herbs and Finish
10 - 1/2 cup fresh basil leaves, roughly chopped
11 - 1/3 cup grated Parmesan cheese, plus extra for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water and drain.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
03 - Add finely diced dill pickles to skillet and cook for 2 minutes, stirring occasionally.
04 - Stir in lemon zest, lemon juice, pickle brine, black pepper, and red pepper flakes. Cook for 1 minute to blend flavors.
05 - Add drained pasta to skillet, tossing well to coat. Incorporate reserved pasta water as needed for a smooth sauce.
06 - Remove skillet from heat. Stir in chopped basil and grated Parmesan. Adjust seasoning if necessary. Serve immediately, garnished with additional Parmesan and basil.
