Preparation of Spaghetti with Lemon Pesto

• Place a pot full of cold water on the stove for cooking the pasta.
  While waiting for it to boil, prepare the sauce.
  Wash the lemons and dry them.
  Peel one of the lemons, trying to take only the yellow part of the peel and avoid the white part, which would be bitter, then squeeze the juice from both lemons.

• Put the juice and the yellow peel of the peeled lemon in the mixer and add the pine nuts, some parsley, a few basil leaves, the peeled garlic clove, and the grated cheese.
  Salt and pepper to taste.
  Add half of the extra virgin olive oil required by the recipe and turn on the appliance, adding the rest of the oil in a thin stream until you get a homogeneous mixture.

• When the pot of water boils, add salt, cook the spaghetti al dente, and drain them, keeping aside some cooking water.
  Immediately toss them with the prepared lemon pesto, adding the reserved water as needed to keep them moist and creamy.
  Serve your spaghetti with lemon pesto immediately, garnished with chopped parsley to taste.

  Chez Bibia