Tagliolini in Lemon Sauce

• 1 pound tagliolini, fettuccine, linguine or spaghetti
• 1/2 to 2/3 cups extra-virgin olive oil OR melted butter
• 1/2 to 2/3 cups grated Parmigiano
• 2 large organic, untreated lemons
• grated zest of one of these lemons, avoiding the white part
• Salt to taste
• White pepper
• 2-3 tablespoons freshly chopped mint leaves

Cook the pasta in a large pot of boiling salted water, stirring every couple of minutes, until "al dente". In the meantime, mix together the olive oil (or butter),lemon juice, lemon zest and cheese in a large bowl, previously warmed. Drain the pasta, but save 3/4 cup of its cooking water. Toss the pasta with the sauce and the reserved cooking water. Add the water a little at a time, only as needed 1/4 cup at a time as needed. Add salt and pepper, and the chopped mint leaves or chives.