Creamy and exquisite Pasta with lemon pesto. The recipe I want to tell you about today is a creamy and exquisite main dish with a delightful lemon scent. For the Lemon Pesto, you need untreated lemons to use the peel, and then Parmesan, oil, basil, and pine nuts. Few and simple ingredients for a simple and exquisite dish good to enjoy both hot and cold now that the temperatures are scorching. For the pasta shape, you can choose whatever you prefer, either short or long pasta, and even egg pasta like tagliatelle is great. So let’s head to the kitchen and prepare Pasta with Lemon Cream together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: For 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 215.88 (Kcal)
- Carbohydrates 24.50 (g) of which sugars 1.11 (g)
- Proteins 6.81 (g)
- Fat 10.27 (g) of which saturated 2.03 (g)of which unsaturated 3.50 (g)
- Fibers 1.99 (g)
- Sodium 301.54 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Lemon Pasta
- 11.3 oz pasta
- 2 lemons (untreated)
- 1 sprig basil
- 1/3 cup grated Parmesan
- 1/4 cup pine nuts
- 2.7 tbsp extra virgin olive oil
- 1 clove garlic
- 1/2 teaspoon salt
- 1 pinch pepper
How to Prepare Pasta with Lemon Pesto
Wash the lemons, cut the peel, only the yellow part keeping it aside, and squeeze them to extract the juice that you then need to strain. Pour the lemon juice, the peel, a pinch of salt, grated Parmesan, and basil leaves into a blender.
Add the pine nuts, a garlic clove, and a pinch of pepper. Finally, pour the extra virgin olive oil and blend to obtain a thick and fragrant Lemon Cream. Cook the pasta of your choice in plenty of salted water.
Drain the pasta al dente, keeping aside a little of the cooking water. Mix the pasta in a bowl with the Lemon Pesto and add a few spoons of the cooking water for a creamier dish. Mix and serve with a sprinkle of grated Parmesan.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
You can also use lemon pesto on crostini, bruschetta, and to season chicken bites
Also read the recipe for my Lemon Chicken Meatballs and Lemon Tagliatelle
Your Questions
Can I prepare Lemon Pesto in advance?
Yes, you can store it in a container in the fridge for 2-3 days
How can I substitute pine nuts?
With almonds or walnuts
