In a mortar and pestle or food processor pound together 2 garlic cloves, a large bunch of basil, and a little coarse sea salt. Blend in 5 tbs olive oil and the zest and juice of two lemons.

Stir some/all of the sauce into 200g pasta (Trofie is a favourite as it develops a creamy texture which matches really nicely with the lemon) which has been boiled to al dente. Now add a generous sprinkling of parmesan, a final grating of lemon (or lime) rind, and a garnish of small basil leaves. 

For a seafood pasta add some cooked mussels and/or squid and a healthy portion (1 cup) of finely chopped parsley  instead of the basil after stirring in the sauce. You can also stir in some parmesan if you like, but Italians would have a heart attack if they found out! In Italy it is the rule that one never mixes cheese and seafood in pastas and risottos.