Summer Citrus Pasta
4 lemons
2 limes
1 orange
2 cups finely grated Parmesan cheese
1/2 cup extra virgin olive oil
1 lb thin spaghetti
1/2 teaspoon salt
1 large handful of basil, cut into thin strips
Using a Microplane grater, grate the rind from the lemons; set aside. Juice lemons, limes, & orange into a bowl large enough to hold the pasta comfortably. You should have about 3/4 cup of juice; if you need more, juice more lemons. Add Parmesan cheese (also grated with the microplane grater) and stir until cheese seems to melt into juice. Slowly add olive oil while whisking to maintain emulsion. Whisk in salt. Cook pasta one minute less than package instructions, drain, and add to bowl. Toss well, then allow to sit for 10 minutes, tossing again every couple of minutes. Pasta should soak up most or all of liquid. Add basil & toss again.
You can serve it now, but I prefer it at room temperature or chilled slightly. Finish with freshly ground black pepper.