Lemon Pesto Pasta Recipe
Alright, listen up pasta lovers! Here’s a little tale about the time I turned my kitchen into a fragrant haven with fresh basil and zesty lemons, crafting a Lemon Pesto Pasta so good it made my taste buds do a happy dance.
The Lemon Pesto Pasta’s zesty twist is what I love; it combines the freshness of 2 cups of basil leaves with a bright hit of lemon zest and juice. This dish achieves a balance of the savory flavor of Parmesan and the nutty notes of pine nuts—delivering a vibrant, nutritious, delicious plateful.
Lemon Pesto Pasta Recipe Ingredients
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Lemon Pesto Pasta Recipe Ingredient Quantities
- 12 oz pasta (such as linguine or spaghetti)
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
- Optional: sliced cherry tomatoes or roasted cherry tomatoes, for serving
- Optional: extra grated Parmesan cheese, for serving
How to Make this Lemon Pesto Pasta Recipe
1. Fill a sizable pot with water that has been salted and bring it to a rolling boil. Add the pasta and cook, according to the package directions, until it is al dente. Lift out 1 cup of the water in which the pasta was cooking and set it aside. Drain the pasta.
2. In a kitchen appliance, a food processor, process the following ingredients:
– basil leaves
– Parmesan cheese
– pine nuts
– garlic
Chop them finely. And what do you have? Pesto!
3. While the food processor is operating, drizzle the olive oil in. Keep it going until you have a smooth pesto, stopping to scrape down the sides as necessary.
4. Blend the pesto together with the lemon zest and lemon juice, processing until fully mixed.
5. Add salt and freshly ground black pepper to the pesto for seasoning. Pulse very briefly to mix in the ingredients and obtain the right flavor.
6. In a big mixing bowl, mix together the pasta that has been cooked and the pesto. Toss in such a way that ensures the pesto evenly coats the pasta.
7. Should the pasta be too thick, add the reserved pasta water a few tablespoons at a time, until the desired consistency is reached.
8. If needed, adjust the seasoning with more salt and black pepper.
9. If desired, garnish with sliced or roasted cherry tomatoes to ramp up the flavor and color.
10. Parmesan cheese, extra and grated, can be used for garnish in case serving time arrives and you, for some reason, decide not to use it as you mixed up the initial batch and somehow forgot it. Then remember it; enjoy your Lemon Pesto Pasta!
Lemon Pesto Pasta Recipe Equipment Needed
1. Sizable pot
2. Food processor
3. Measuring cups
4. Measuring spoons
5. Mixing bowl
6. Wooden spoon or spatula
7. Knife
8. Cutting board
9. Zester or microplane
10. Colander
11. Ladle or cup (for reserving pasta water)
FAQ
- What type of pasta works best for lemon pesto?Linguine or spaghetti capture the sauce perfectly because they are long strands of pasta.
- Can I use a different type of nut instead of pine nuts?You certainly can swap pine nuts for walnuts or almonds. Try it and see if you like the flavor and texture.
- How can I make the pesto sauce creamier?Include a tablespoon of heavy cream or a spoonful of ricotta cheese to give it a richer texture.
- Is there an alternative to Parmesan cheese for a vegetarian diet?A similar flavor can be achieved by using a substitute for hard cheese that’s vegetarian or by using nutritional yeast.
- Can I make the pesto in advance?Yes, make the pesto and keep it in a secure container in the fridge for no more than three days.
- How do I prevent the pasta from becoming dry?Set aside some pasta water before draining. Add it to the pesto to adjust consistency if needed.
- Are there optional ingredients I can add to enhance the dish?Adding presentation and flavor can occur in two ways. The first is slicing or roasting a cherry tomato. This creates a base of beautiful, rich color with vibrant flavor. Then it can be optionally topped with a mound of extra-sharp grated Parmesan cheese that adds contrasting flavor and height.
Lemon Pesto Pasta Recipe Substitutions and Variations
Pine nuts:
Use walnuts, almonds, or sunflower seeds instead.
Parmesan cheese:
Pecorino Romano or nutritional yeast can be used instead of a cheese in vegan recipes.
Extra virgin olive oil:
Substitute avocado oil or a light-tasting olive oil for other oils, if you wish.
Lemon zest and juice:
Citrus flavor can also be derived from lime zest and juice; however, they provide a flavor slightly different in aroma.
Fresh basil leaves:
You can substitute spinach or arugula for the main leafy green, but the taste will vary somewhat.
Pro Tips
1. Toasting Pine Nuts: Before adding the pine nuts to the food processor, lightly toast them in a dry skillet over medium heat until they’re golden and fragrant. This enhances their flavor and adds depth to your pesto.
2. Chilling the Ingredients: To preserve the vibrant green color of your pesto, use chilled olive oil and basil leaves. This helps prevent oxidation during blending.
3. Gradual Oil Addition: When drizzling the olive oil into the food processor, add it slowly and steadily. This ensures a smooth and emulsified pesto that’s well-integrated.
4. Flavor Boost: For a more intense garlic flavor, use roasted garlic instead of raw. It will provide a milder, sweeter garlic taste that complements the lemon and basil well.
5. Using Pasta Water: If your pasta seems dry after mixing with the pesto, the reserved pasta water can be a lifesaver. Its starchiness helps to create a creamy consistency when combined with the pesto. Add it gradually to reach your desired sauce thickness.
Lemon Pesto Pasta Recipe
My favorite Lemon Pesto Pasta Recipe
Equipment Needed:
1. Sizable pot
2. Food processor
3. Measuring cups
4. Measuring spoons
5. Mixing bowl
6. Wooden spoon or spatula
7. Knife
8. Cutting board
9. Zester or microplane
10. Colander
11. Ladle or cup (for reserving pasta water)
Ingredients:
- 12 oz pasta (such as linguine or spaghetti)
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
- Optional: sliced cherry tomatoes or roasted cherry tomatoes, for serving
- Optional: extra grated Parmesan cheese, for serving
Instructions:
1. Fill a sizable pot with water that has been salted and bring it to a rolling boil. Add the pasta and cook, according to the package directions, until it is al dente. Lift out 1 cup of the water in which the pasta was cooking and set it aside. Drain the pasta.
2. In a kitchen appliance, a food processor, process the following ingredients:
– basil leaves
– Parmesan cheese
– pine nuts
– garlic
Chop them finely. And what do you have? Pesto!
3. While the food processor is operating, drizzle the olive oil in. Keep it going until you have a smooth pesto, stopping to scrape down the sides as necessary.
4. Blend the pesto together with the lemon zest and lemon juice, processing until fully mixed.
5. Add salt and freshly ground black pepper to the pesto for seasoning. Pulse very briefly to mix in the ingredients and obtain the right flavor.
6. In a big mixing bowl, mix together the pasta that has been cooked and the pesto. Toss in such a way that ensures the pesto evenly coats the pasta.
7. Should the pasta be too thick, add the reserved pasta water a few tablespoons at a time, until the desired consistency is reached.
8. If needed, adjust the seasoning with more salt and black pepper.
9. If desired, garnish with sliced or roasted cherry tomatoes to ramp up the flavor and color.
10. Parmesan cheese, extra and grated, can be used for garnish in case serving time arrives and you, for some reason, decide not to use it as you mixed up the initial batch and somehow forgot it. Then remember it; enjoy your Lemon Pesto Pasta!
