Instructions

Step 1

Make a mound of flour and mix in salt, lemon zest & chopped basil. Use your finger to make a well in the mound

Step 2

Crack the egg inside the well.

Step 3

Use fork to gently mix flour onto egg. Once egg is combined with flour, knead dough on semolina floured surface for about 10 minutes.

Step 4

Flatten the kneaded dough by hand or with a rolling pin and pass it through a pasta roller several times (starting from largest opening to smallest) and then through the teeth to form strings.

Step 5

Drop pasta into salted, boiling water for about 3 minutes. Pasta should be eggy, but not sticky. If you are note eating immediately, then drizzle with olive oil so that it does not become a sticky clump.

Step 6

Serve with peas, cherry tomatoes, pine nuts and parmesan cheese on top.

Instructions

Step 1

Mix butter, basil, lemon juice & zest together. Season with salt & pepper. 

Step 2

Spread on a piece of parchment paper and roll into a log shape. Twist the ends so it can be sliced and saved for future use. Store in refrigerator for up to 5 days or 6 months in the freezer.

Step 3

Oil hot grill grates and grill sea bass on both sides for about 5 minutes (depending upon thickness of meat). 

Step 4

Fish should have some color, but not be burnt. The internal temp should read 145 degrees F and flesh should be opaque.

Step 5

Lightly spread (so that fish does not flake) one slice (about 1 T) of herbed butter on fish and garnish with basil chiffonade.