The pasta with lemon pesto is a delicious, easy, quick summer main course, ideal for a quick lunch or a last-minute dinner with friends. In just a few minutes, you can prepare the pesto, which is aromatic and creamy, enveloping the pasta in a “sparkling” embrace. You can enjoy the pasta with lemon pesto freshly made, but it’s also delicious cold. Try it!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 lemon (for the zest)
- 1/2 lemon (for the juice)
- 2.7 tbsp extra virgin olive oil
- 1/4 cup grated Parmesan cheese
- 1/8 cup almonds
- 2 tbsp pine nuts
- 10 leaves fresh basil
- 1/2 clove garlic
- to taste salt
- 5.3 oz mezze maniche pasta
Tools
- 1 Vegetable Peeler
- 1 Blender
- 1 Citrus Juicer manual
- 1 Pot for pasta
Steps
Wash the lemon and dry it. Peel it with a vegetable peeler, trying to avoid the white part, which would make the sauce bitter. Gather the lemon zest in the blender with almonds, pine nuts, Parmesan, basil, garlic, and salt. Squeeze the juice of half a lemon and strain it to remove the seeds (if you use a citrus juicer like mine, it won’t be necessary), add it to the rest of the ingredients, and also add the oil. Blend until you get a creamy sauce. The lemon pesto is ready to be used as you like.Cook the pasta in plenty of salted water for the time indicated on the package, drain it, toss it with the lemon pesto, and serve.
