Parmesan Lemon-Thyme Pasta

• 4 ounces, weight Dried Pasta (I Used Pantacce)
• 1 clove Garlic, Peeled
• 2 sprigs Lemon-Thyme With 1 More Sprig For Topping
• 1/2 teaspoons Freshly Ground Black Pepper (or Less)
• 2 Tablespoons Olive Oil
• 1/2 cups Grated Parmesan Cheese With More For Topping

1. Boil pasta in a pot of salty water according to package instructions for al dente.
2. Meanwhile, rub the clove of garlic all over your serving dish.
3. Keep clove for future use.
4. Strip lemon-thyme into the bowl.
5. Scatter black pepper in and pour in the olive oil.
6. Mix in grated Parmesan.
7. Once pasta is done, drain it and mix it into the lemon-thyme Parmesan mixture until the pasta is well coated.
8. Grate a little more Parmesan over the top and adorn the top with a sprig of lemon-thyme.
9. Dig in immediately!
10. Recipe adapted from Nigella Lawsons Capellini Con Cacio E Pepe in Nigella Fresh.

pasta, clove garlic, lemonthyme, freshly ground black pepper, olive oil, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/parmesan-lemon-thyme-pasta/ (may not work)