Lemon Pesto Pasta Recipes

LIGHT LEMON PESTO PASTA

Light Lemon Pesto Pasta image

Light, yet full of flavor, this pesto is perfect tossed with hot spaghetti for a quick dinner. It is also excellent as a pizza sauce or smeared on hot French bread. It freezes well to preserve the bounty of summer basil.

Provided by Baking Nana

Categories World Cuisine Recipes European Italian

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

1 (16 ounce) package spaghetti
4 ounces Pecorino-Romano cheese, cut into cubes
6 cloves garlic
2 cups loosely packed baby spinach leaves
1 cup firmly packed basil leaves
½ cup chopped walnuts
¼ cup lemon juice
¼ teaspoon lemon zest
¼ teaspoon salt
2 tablespoons olive oil

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
Pour sauce over spaghetti and toss to coat.

Nutrition Facts : Calories 464.7 calories, Carbohydrate 60.2 g, Cholesterol 19.7 mg, Fat 17.2 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 4.7 g, Sodium 337.3 mg, Sugar 2.7 g

LEMON PESTO SPAGHETTI

Lemon Pesto Spaghetti image

Provided by Mary McCartney

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/3 cup plus 1 tablespoon pine nuts
Flaky sea salt
14 ounces dried spaghetti
2 cups fresh basil plus a handful of leaves, for garnish
1 small clove garlic, peeled
1/2 cup extra-virgin olive oil
1/2 lemon, juiced
Pinch of freshly ground black pepper

Steps:

To toast the pine nuts, tip 1 tablespoon of the nuts into a dry saute pan over medium-high heat and toast, tossing constantly, until golden brown, 4 to 5 minutes. Set aside.
Add a generous pinch of flaky sea salt to a large saucepan of boiling water. Add the spaghetti and cook as per packet instructions. It should take about 8 to 10 minutes.
For the pesto, put 2 cups basil, the remaining 1/3 cup pine nuts, garlic, extra-virgin olive oil and lemon juice into a food processor. Blitz until everything is well blended.
When the pasta is just cooked (al dente) drain it in a colander. Add the pesto to the saucepan then tip the pasta back in. Stir well to make sure every strand of pasta is coated in the pesto.
Tip into a large family-style serving dish, garnish with the toasted pine nuts and a few basil leaves.

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