Lemon Pesta Pasta
A vibrant Italian pasta coated in a fresh no-cook lemon basil pesto sauce made with fresh basil, toasted pine nuts, lemon zest, and Parmigiano-Reggiano. No cream. Ready in 30 minutes. This is summer in a bowl.
Servings: 6 servings
Calories: 391kcal
Equipment
- 1 large sauce pan
- 1 Large bowl
Ingredients
- 1 lb think spaghetti or spaghetti or linguine
- 2 large lemons zested and juiced (I use organic)
- 1 cup pine nuts toasted
- 1 cup grated Parmigiano-Reggiano cheese loosely packed, finely grated, plus more for garnish
- 1 clove garlic peeled
- 1 cup loosely packed fresh basil stems removed
- ¾ cup extra-virgin olive oil
- ¼ teaspoon sea salt may not need it as the cheese is salty
- ¼ teaspoon freshly ground black pepper
Instructions
Start the pasta:
- Fill a large pot with water, season it generously with salt, and bring it to a boil. While the water heats, prepare your lemon pesto so it’s ready when the pasta is done.
Cook until al dente
- Add the pasta to the boiling water and cook according to the package directions, stopping when it still has a little bite. Before draining, scoop out about 1 cup of the starchy cooking water and set it aside.
Make pesto
- While the pasta water comes to a boil, prepare the pesto. In a food processor, pulse together the lemon zest, pine nuts, and garlic until finely chopped. Add the fresh basil, Parmigiano Reggiano, salt and pepper, then pulse a few more times just to combine. Pour in the lemon juice.
Add in the olive oil
- With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and well blended, stopping the machine to scrape down the sides as needed to fully combine.
Combine with the pesto
- Drain the pasta and place it back in the pot or in a large serving bowl. Spoon in some of the lemon pesto and toss until the pasta begins to take on the sauce.
Make it silky
- Add a splash of the reserved pasta water and keep tossing. Continue adding a little at a time until the pesto loosens into a glossy sauce that clings to the pasta. Add more pesto if you’d like a stronger lemon-basil flavor.
Finish and serve
- Taste and adjust with salt and freshly ground black pepper. Serve warm with a drizzle of extra-virgin olive oil and freshly grated Parmigiano Reggiano, if you like.
Notes
- Reserve the pasta water before draining: The starchy water helps loosen the pesto and creates a silky sauce that coats the pasta.
- Add pesto gradually: Start with a few spoonfuls, then add more to taste. Some pestos are stronger than others, especially with lemon.
- Do not heat the pesto too much: Toss the pesto with the hot pasta off the heat so it stays fresh, bright, and flavorful.
- Use any pasta shape you like: Short pasta, spaghetti, linguine, or fusilli all work well. Choose a shape that holds the sauce.
- Make it creamier: Add a spoonful of ricotta, mascarpone, or a little extra Parmigiano Reggiano.
- Add protein: Grilled chicken, shrimp, salmon, or white beans would all pair nicely with the lemon pesto.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of water or olive oil when reheating to loosen the sauce.
Nutrition
Calories: 391kcal | Carbohydrates: 3g | Protein: 3g | Fat: 42g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 24g | Sodium: 98mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 0.3mg | Calcium: 5mg | Iron: 1mg