Lemon Pesto Pasta is a delightful dish that combines the bright flavors of citrus with the aromatic essence of basil, creating a vibrant and satisfying meal. This recipe stands out for its simplicity and versatility, making it perfect for both casual weeknight dinners and special occasions.
Ingredients
Scale:
12 ounces of pasta (spaghetti, fettuccine, or penne)
2 cups fresh basil leaves, packed
1/2 cup grated Parmesan cheese
1/3 cup pine nuts (or walnuts)
2 garlic cloves, minced
1/2 cup extra virgin olive oil
Salt and pepper to taste
1 lemon, zested and juiced
Additional lemon wedges for garnish
Extra grated Parmesan for serving
Fresh basil leaves for garnish
Cracked black pepper to taste
Instructions
In a large pot of boiling salted water, cook the pasta according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta and set it aside.
While the pasta is cooking, prepare the pesto. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and minced garlic. Pulse until finely chopped.
With the food processor running, gradually drizzle in the olive oil. Continue processing until the mixture is smooth and creamy. Season with salt and pepper to taste.
Add the lemon zest and juice to the pesto mixture, and pulse to combine.
In a large mixing bowl, combine the cooked pasta and pesto. Toss gently to coat the pasta evenly in the sauce, adding reserved pasta water if needed.
Divide the Lemon Pesto Pasta among plates. Garnish with additional grated Parmesan, fresh basil leaves, and cracked black pepper to taste.
