Pasta with Lemon Pesto and Crispy Bread Crumbs is a first course with a fresh and, indeed, crispy dressing. I made a lemon pesto to which I added almonds, basil, and Parmesan cheese. I then dressed the pasta with the pesto and served it at the table with crispy bread. With fresh and quality ingredients, you will make a simple yet flavorful dish.
See the specials:
Recipes with Lemons
A Mood-Lifting Menu: Perfect for Blue Monday
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Stove
Ingredients
- 10.5 oz pasta
- 2 slices stale bread
- 1 sprig dried oregano
- 1 sprig lemon thyme
- to taste extra virgin olive oil
- to taste salt
- 3.5 oz blanched almonds
- 20 leaves basil
- 1 lemon
- 3 tbsps grated Parmesan cheese
- 3.5 oz extra virgin olive oil
- to taste salt
Tools
- Mixer
Steps
To make the pasta with lemon pesto and crispy bread crumbs, pour the almonds into the blender’s bowl, or mortar.
Carefully wash and dry the basil leaves, then add them to the mixer bowl. Also add the lemon zest, being careful to discard the white part, and the grated Parmesan cheese.
Also add the juice of half a lemon and the extra virgin olive oil. Blend until the ingredients are combined into a creamy and homogeneous mixture.
Coarsely chop the slices of bread and add them to a pan with a drizzle of extra virgin olive oil, oregano, and thyme. Toast the bread over high heat, then remove it from the pan and set aside.
In a pan, add the pesto and a tablespoon of pasta cooking water. Mix to obtain a creamy mixture.
Cook the pasta in plenty of salted boiling water; once cooked, drain it al dente and add it to the pan with the pesto.
Mix to combine the pasta with the pesto and, if necessary, add a tablespoon of pasta cooking water.
Finally, add the toasted bread and serve at the table. Enjoy your meal!
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