Lemon Pesto Pasta
Updated Oct. 11, 2023
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt and black pepper
- 1pound thin spaghetti
- 1cup pine nuts, plus more for garnish if desired
- 2large lemons, zested and juiced
- 1large garlic clove
- 1packed cup fresh basil leaves, plus more for garnish if desired
- 1cup/1½ ounces finely grated Parmigiano-Reggiano cheese, plus more for garnish if desired
- ¾cup extra-virgin olive oil
Nutritional analysis per serving (4 servings)
1068 calories; 68 grams fat; 9 grams saturated fat; 0 grams trans fat; 37 grams monounsaturated fat; 17 grams polyunsaturated fat; 95 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 24 grams protein; 602 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to boil. Cook the pasta according to package directions until al dente.
- Step 2
While the water comes to a boil, toast the pine nuts in a small skillet over medium heat for 3 to 4 minutes, shaking the skillet frequently, until golden-brown.
- Step 3
In a food processor, pulse the lemon zest, pine nuts and the garlic until finely chopped. Add the basil and cheese and pulse a few times to combine. Add 6 tablespoons lemon juice.
- Step 4
With the food processor motor running, drizzle in the oil until well blended, scraping down the sides as needed.
- Step 5
Once the pasta is cooked, drain the pasta, reserving 1 cup of the pasta water. Add the pesto to the pasta and toss to coat. Slowly drizzle in the pasta water, tossing to loosen the pesto. Toss again until pasta is nicely coated in sauce. Add salt, pepper and additional lemon juice to taste.
- Step 6
Divide pasta among bowls. Garnish with more cheese, basil and pine nuts, if desired.
Private Notes
Comments
I learned from experience & from others that pine nuts that taste rancid or have an aftertaste are usually from China or Russia. This is due to their farming practices. If you live near an Italian specialty store or a bakery that sells Italian pignoli cookies, you are fortunate, as these shops may sell you pine nuts loose by weight. Just ask! Their bulk price may be much lower than what you’d pay for those little bags or jars sold in stores. Try to buy pine nuts from Italy.
Walnuts are a great sub for the pine nuts!
Cashews make a delicious (and much cheaper) sub for pesto. Pretty much any nut will do but I particularly like the creamy sweetness the humble cashew offers.
to avoid your nuts going rancid, keep them in the freezer.
Really good. Even my pesto averse husband liked it! I put everything in my immersion blender canister and pureed it. Added a bit of red pepper flakes. Sauced it fairly lightly and used a lot of pasta water. Stirred in about a tablespoon of butter until it was creamy and not soupy. Topped with more parmesan. Used Angel Hair pasta and served along with salmon. Perfect spring dinner.
Regarding Chinese pine nuts, the issue is that pine nuts from China are often from different species of tree than those from Italy (Chinese white pine and Chinese red pine). The Chinese pine nuts are known to cause a taste disorder in those who are sensitive that starts a day or so after consuming that can last for a couple of weeks. This happened to me until I researched it and figured out what was going on. Most food, especially starchy foods, tasted terrible! I now mostly use walnuts in pesto
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