2 lemons , zest and juice
⅓ cup olive oil
⅓ cup heavy cream
1 teaspoon salt , or to taste
½ teaspoon ground black pepper , or to taste
1 cup shredded Parmesan cheese
½ cup fresh basil , chopped
1 lb cherry or grape tomatoes , halved
Boil pasta in salted boiling water till al dente. Drain, reserving 1 cup pasta water. Add the lemon juice and zest, olive oil, heavy cream, and salt and pepper to the now empty pasta pot. Bring to a boil over medium high heat. Simmer for 3-4 minutes until slightly thickened, stirring often. Add the drained pasta back to the pot along with the Parmesan cheese and stir until coated. Add enough pasta water to make a loose sauce. Adjust seasonings as needed. Serve pasta topped with tomatoes and basil.