Pasta with New Season's Garlic and Pasta with Lemon and Basil [#s 79 and 80]

Bit of a cheat here as I combined two recipes - Carluccio's artisanal cappellacci from Puglia instead of the linguine and spaghetti suggested in the original dishes - simple, but yummy. Cook the pasta as usual and whilst that is happening, grate the zest of a lemon and juice half of it and finely chop or crush two small cloves of new season's garlic (important, this, so it isn't too strong). Shred a handful of basil, grate a good three tablespoons of parmesan, and cut a good knob of butter - about 25g. Drain the pasta, reserving a couple of tablespoons or so of the cooking water, and return to the hot pan. Throw everything in and combine over a low heat until bubbling and hot. I also added some sprue asparagus to give us some greens. Takes almost as long to describe this as it does to cook it! Check out the original recipe here and here