Light Lemon Pesto Pasta

Light Lemon Pesto Pasta
  • PREP TIME
    15 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    30 mins
  • SERVING
    6 People
  • VIEWS
    202

Bright and vibrant, this lemon-infused pesto elevates simple pasta into a culinary experience. Bursting with fresh herbs and zesty citrus, it's equally delightful tossed with pasta, spread on pizzas, or served with crusty bread. A taste of summer, ready in minutes!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    60 g
  • Cholesterol
    20 mg
  • Fiber
    4 g
  • Protein
    18 g
  • Saturated Fat
    5 g
  • Sodium
    337 mg
  • Sugar
    3 g
  • Fat
    17 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Bring a large pot of lightly salted water to a rolling boil. Add the spaghetti and cook until al dente, about 12 minutes. Drain well, reserving about 1/2 cup of the pasta water. Transfer the cooked spaghetti to a large serving bowl. (Estimated time: 15 minutes)

Image Step 02
02 Step

Recipe View In the bowl of a food processor, combine the cubed Pecorino-Romano cheese and garlic. Process until finely grated and well combined, approximately 30 seconds. Add the spinach, basil, walnuts, lemon juice, lemon zest, and salt. Process until a thick, vibrant green paste forms, scraping down the sides of the bowl as needed. (Estimated time: 5 minutes)

Image Step 03
03 Step

Recipe View With the food processor running on low, slowly drizzle in the olive oil until the pesto is smooth and emulsified. If the pesto is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency. (Estimated time: 3 minutes)

Image Step 04
04 Step

Recipe View Pour the lemon pesto over the hot spaghetti and toss gently to coat, adding a splash more of the reserved pasta water if needed to create a luscious sauce. Serve immediately and enjoy! (Estimated time: 2 minutes)

For an extra layer of flavor, toast the walnuts lightly in a dry skillet before adding them to the food processor. Be careful not to burn them! Toasting them will bring out the nutty flavors.
Taste and adjust the seasoning as needed. You may want to add a pinch of red pepper flakes for a little heat.
This pesto can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it in ice cube trays for easy portioning.

Octavia Reilly

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 67 Ratings)
Total Reviews: (5)
  • Krystal West

    I added some grilled shrimp to the pasta - delicious!

  • Jimmy Oconnell

    Easy to follow recipe, great for a quick and healthy dinner.

  • Bridgette Schuster

    My kids who are picky eaters loved it!

  • Elvera Mayert

    This pesto is incredible! The lemon really brightens it up. I'll definitely make this again.

  • Weldon Howe

    Freezing it in ice cube trays is genius! Perfect for a quick weeknight meal.

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