A tasty and fresh first course, pasta with lemon pesto is very easy to prepare, and the sauce, which does not require cooking, is ready in the time it takes to cook the pasta. I enriched the pesto with diced tomatoes, which gives the dish more lightness and freshness. Naturally, to prepare the pesto, you need well-washed organic lemons, as we will use the peel. If you love cold pasta dishes, try the one with basil pesto.
OTHER COLD FIRST COURSES
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for preparing pasta with lemon pesto
- 11 oz pasta
- 2 organic lemons
- 3.5 cups basil
- 1.75 oz almonds
- 1.75 oz Parmesan
- to taste salt
- 3.5 tbsp extra virgin olive oil
- to taste cold water
- 1 beefsteak tomato
Tools
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- Immersion Blender
Steps for preparing pasta with lemon pesto
Bring water to a boil. Add salt, the pasta, and cook it, draining it when it’s slightly undercooked. Place it in a bowl, season it with extra virgin olive oil, and let it cool.
Wash and dry the basil. Remove the stems and place the leaves in a container. Add the peels of organic lemons, being careful not to include the white part. Add the almonds, salt, and the filtered juice of half a lemon. Also add the Parmesan and the oil. Using some very cold water, blend with an immersion blender until you get a rough pesto.
Wash the tomato and cut it into cubes. Mix the cold pasta with the pesto and the tomato. Stir and let rest for a couple of hours to enhance the flavor. Serve.
Storage
The pasta can be stored in the fridge for one or two days.
