Melt butter and garlic in a pan over medium-low heat.
Add lemon zest and lemon juice to the pan.
Pour in heavy cream and bring to a boil, then let it reduce.
Season with salt.
Grate in parmesan cheese.
Add the cooked pappardelle pasta to the sauce and toss to coat.
Add a bit of pasta water to finish cooking the pasta.
Drizzle with olive oil and garnish with fresh basil.
