Grate lemon peels and place lemon zest in a small bowl.

Juice the lemons into a separate bowl.

Whisk the oil, lemon juice, cheese, salt and pepper in a large bowl and blend.

Set the lemon sauce aside.

Bring a large pot of water to a bowl.

Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.

Drain, reserving 1 cup of the cooking liquid.

Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest.

Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten.

Season the pasta with more salt and pepper to taste.

Transfer to bowls and serve.