A delightful dish that perfectly balances fresh flavors and comforting textures, combining the zesty brightness of lemon with the rich, herby goodness of homemade pesto sauce.
Ingredients
Scale:
12 ounces of your favorite pasta (spaghetti, fettuccine, or penne)
2 cups fresh basil leaves, packed
1/3 cup pine nuts (or walnuts)
2 garlic cloves, minced
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
Salt and pepper to taste
1 large lemon (zested and juiced)
Additional grated Parmesan cheese for serving
Fresh basil leaves for garnish
Cherry tomatoes, halved (for color and sweetness)
Instructions
In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, combine the fresh basil, pine nuts, minced garlic, and Parmesan cheese in a food processor. Pulse until finely chopped. Slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste.
To the prepared pesto, add the zest and juice of the lemon. Mix well to combine.
In a large mixing bowl, combine the drained pasta and the pesto sauce. Toss until the pasta is evenly coated, adding reserved pasta water if necessary.
Divide the Lemon Pesto Pasta among serving plates. Top with additional Parmesan cheese, fresh basil, and cherry tomatoes for garnish. Serve immediately.
