Brook's Lemon Pasta

• 1# linguini

• 2 lemons, zest and juice

• fresh cracked black pepper

• 1 cup cherry tomatoes, halved

• 2 Tbs. Italian parsley, chopped

• 1 bunch green onions, chopped

• 1/8 cup olive oil

• 1/2 cup shaved parmesan cheese

• 1/4 cup pine nuts

Combine olive oil, lemon juice, lemon zest, ½ the cherry tomatoes, ½ the parsley, ½ the green onions, ½ the parmesan, pine nuts and black pepper

Cook pasta to desired level and drain

Mix sauce with pasta

Top with the balance of the cherry tomatoes, parmesan, parsley and green onions

I've also made it with artichoke hearts and olives, with lime instead of lemon and cilantro instead of parsley. I use the sauce on all types of noodles including ravioli and tortellini.