Bring large pot of salted water to a boil. Add bow ties and cook according to package directions.

Stack 5-6 basil leaves at a time. Roll them up tight and slice across the roll, spacing cuts 1/8" or less apart.

Repeat with more leaves until quantity reaches about 1/2 cup.

Heat oil in a large skillet over low heat for 1 minute.

Add garlic and sauté, stirring often, for 1 minute. Remove from heat.

Add well-drained bow ties to oil in skillet until coated with garlic-oil mixture.

Add lemon juice, zest, basil, salt, and pepper, and toss until basil wilts.

Serve immediately topped with freshly grated Parmesan cheese.