Lemon Pesto Pasta
A vibrant twist on traditional pesto, featuring fresh herbs, tangy lemon, and savory cheese for a delightful meal.
Equipment
- Pot
- Food Processor
- Mixing Bowl
Ingredients
- 1 large lemon (about 6 ounces)
- 3 Tbsp. pine nuts (toasted)
- 1 cup Parmigiano-Reggiano cheese (loosely packed, plus more for garnish)
- 1 clove garlic (peeled)
- 1 cup assorted fresh herbs (loosely packed, such as mint, parsley, or basil)
- 1 tsp. granulated white sugar
- Salt and black pepper (to taste)
- 3 Tbsp. extra-virgin olive oil (plus more as needed)
- 1 Tbsp. water
- 8 oz. dried pasta (like spaghetti, linguine, or trofie)
Instructions
- Peel the zest from the lemon in wide strips, avoiding the white pith. Juice the lemon and set aside.
- In a large pot, bring salted water to a rapid boil for the pasta.
- In a food processor, combine lemon peels, toasted pine nuts, Parmigiano-Reggiano, garlic, fresh herbs, sugar, and black pepper. Pulse until chunky.
- Add olive oil, water, and lemon juice to the food processor, pulsing until creamy. Adjust seasoning with salt and more lemon juice as desired.
- Cook the pasta in boiling water until al dente. Reserve about ¾ cup of the pasta water before draining.
- Transfer the hot pasta to a large serving bowl. Toss in about one-third of the lemon pesto, adding reserved pasta water as needed to reach the desired consistency.
- Serve immediately, drizzling with extra olive oil and sprinkling with more Parmigiano-Reggiano cheese.
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Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently, adding olive oil or reserved pasta water as needed.