Lemon Spaghetti

300g spaghetti or other dried pasta
One quarter cup of extra virgin olive oil (garlic or lemon infused extra virgin olive oil is also nice)
2-3 large cloves of garlic, finely sliced
50g pine nuts
Juice and zest of 1 large lemon (unwaxed or scrubbed to remove wax)
2-3 sprigs fresh thyme, leaves removed from stalks
50g grated parmesan cheese
Extra virgin olive oil

Cook pasta as per directions on the packet, ensuring that it is al dente.
While pasta is cooking, add extra virgin olive oil to a saucepan over medium heat.
Add garlic and pine nuts to oil and brown slightly.
Add lemon zest and thyme and cook for about 30 seconds.
Carefully add the lemon juice to the oil (be careful as the hot oil can splash) and cook a further 1 minute to heat through.
When pasta is cooked, drain it well.
Take the pot off the heat and put the pasta back in it once drained.
Pour the extra virgin olive oil sauce immediately over the pasta and stir through.
Serve sprinkled with parmesan cheese and your favourite salad.