Lemon Pesto Pasta Basil (Print Version)
Pasta tossed with vibrant basil pesto, lemon zest, Parmesan, and olive oil for a refreshing, flavorful Italian dish.
# What You'll Need:
→ Pasta
01 - 12 oz spaghetti or linguine
→ Pesto
02 - 2 cups packed fresh basil leaves
03 - 1/4 cup pine nuts
04 - 1/2 cup grated Parmesan cheese
05 - 2 garlic cloves
06 - 1/2 cup extra virgin olive oil
07 - Zest and juice of 1 large lemon
08 - Salt and freshly ground black pepper, to taste
→ Garnish
09 - Grated Parmesan cheese
10 - Fresh basil leaves
11 - Lemon zest
# Steps to Follow:
01 - Boil a large pot of salted water and cook spaghetti or linguine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - In a food processor, blend basil leaves, pine nuts, Parmesan, garlic, lemon zest, and lemon juice until finely chopped.
03 - With the processor running, slowly incorporate olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste.
04 - Return drained pasta to the pot and add pesto plus a splash of reserved pasta water. Toss thoroughly to coat, adjusting consistency with additional water if needed.
05 - Portion pasta onto plates and garnish generously with extra Parmesan, fresh basil, and a sprinkle of lemon zest.
# Additional Tips::
01 -
- Ready in twenty five minutes so it is perfect for busy nights
- Bright and herby with a double hit of lemon and basil
- Easily customizable for gluten free or nut free diets
- Uses basic pantry and fridge staples that you can find anywhere
02 -
- Packed with protein and fiber from nuts and cheese
- Stays vibrant if prepped up to two hours ahead
- Lemon juice keeps the basil from browning
03 -
- Always toast pine nuts lightly for deeper flavor but never let them burn. Zest your lemon before juicing so you do not miss out on precious oils.
- Add pesto to the pasta off the heat so the basil stays fresh and green not dull or bitter. Save a splash of cooking water and stir in by the spoonful until your noodles are silky but not soupy