Provençal Herb Aglio e Olio

Ingredients

• 1 lb Spaghetti
• 0.5 cup Extra virgin olive oil
• 6 cloves Garlic cloves, thinly sliced
• 1.5 tablespoons Herbes de Provence
• 0.5 teaspoon Dried culinary lavender
• 1 teaspoon Lemon zest
• 0.25 teaspoon Red pepper flakes(optional)
• 0.25 cup Fresh parsley, chopped
• 0.33 cup Parmesan cheese, grated
• 1 pinch Sea salt

Instructions

1. 1

   Bring a large pot of heavily salted water to a boil and cook the spaghetti until just shy of al dente.

2. 2

   While the pasta cooks, combine the olive oil and sliced garlic in a large cold skillet.

3. 3

   Place the skillet over medium-low heat and cook slowly until the garlic is fragrant and golden, but not brown.

4. 4

   Stir in the Herbes de Provence, crushed lavender, and red pepper flakes, letting them bloom in the oil for 1 minute.

5. 5

   Reserve 1/2 cup of the starchy pasta water, then drain the spaghetti.

6. 6

   Add the pasta and the reserved water to the skillet, tossing vigorously to emulsify the oil into a light sauce.

7. 7

   Remove from heat and stir in the lemon zest, fresh parsley, and grated Parmesan.

8. 8

   Season with a final pinch of sea salt and serve immediately while hot.