These spaghetti with lemon pesto (although maybe I should say ‘with lemon’ since only one was needed 😄) are a continuation of yesterday’s recipe. Of that lemon pesto that we really liked so much and that I have now added to the list of recipes to repeat, and maybe rework. I would like to use it, besides as a pesto to dress pasta, also as a sauce or as an ingredient for other preparations. I already have a couple of ideas in mind…

In the meantime, I’ll share this first recipe with you, the simplest and perhaps most obvious. Initially, I wanted to add a photo of these spaghetti at the end of the pesto recipe, just as an example of its use. But then I thought it would be more useful to have it as a separate recipe, to better catalog it and to give you the opportunity to find it within the alphabetical index (did I ever tell you? that this blog also has an alphabetical index? 😁).

And then some additional instructions on the procedure can always be helpful. 😊

Well, let me tell you the recipe right away!

☰☰☰

More spaghetti or pesto ideas, what do you say, would you find them useful? Here they are:

Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 3-4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

Ingredients

10.5 oz spaghetti (if desired, even 12 oz)
lemon pesto (as per recipe)
3 tablespoons water (from pasta cooking)

Tools

Pasta Pot
Pan

Steps

Prepare the lemon pesto, following the recipe. It is a really simple and quick preparation, which can be done while waiting for the water to boil and the spaghetti to cook.
The consistency of the lemon pesto I photographed for the base recipe (previous photo) is a bit thick, more suitable as a pâté for bread and crostini. For use as a pasta dressing, a quick pass in the pan with a few tablespoons of pasta cooking water added is useful.
When the spaghetti is cooked, pour it into the pan and toss quickly.
👉 Before pouring the spaghetti into the pan, it might be useful to take a few spoonfuls of pesto and set it aside to then pour, in addition, onto the spaghetti after plating.
Serve immediately! 😋
If desired, add a little grated lemon zest and a sprinkle of pepper to the plates.

Salt-Free Tips

The salt-free advice of today can only be a confirmation of what I indicated in the lemon pesto recipe: lemon is an excellent ingredient for low-sodium recipes, it helps us perceive less the absence of added salt. Use it often in your recipes!

If you are interested in reducing or eliminating salt, always remember to:
■ Decrease salt gradually, the palate must get used to it slowly and must not notice the progressive reduction.
■ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
■ Use my salt-free vegetable granules
■ Prefer fresh foods.
■ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grilling, en papillote, steaming, microwave)
■ Avoid bringing a salt shaker to the table!
■ Occasionally allow yourself a break from the rules. It’s good for your mood and helps you persevere.

If you do not want, or cannot, give up salt:
■ You can still try my recipes by salting according to your habits.

Follow Me!

In my new WhatsApp channel and on Instagram, on the Facebook page, on Pinterest boards, in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you want… subscribe to my Newsletter.

Moreover…

Check out my review on the Taurus Robot 500 Plus immersion blender

Delicious Recipes

Spaghetti with Lemon Pesto