Pasta with Lemon Pesto and Crunchy Bread Crumbs is a first course with fresh and, indeed, crunchy seasoning. I made a lemon pesto to which I added almonds, basil, and Parmesan. I then seasoned the pasta with the pesto and served it with some crunchy bread. With fresh, quality ingredients, you’ll make a simple yet flavorful dish.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 3 servings
- Cooking methods: Stovetop
Ingredients
- 10.5 oz pasta
- 2 slices stale bread
- 1 sprig dried oregano
- 1 sprig lemon thyme
- as needed extra virgin olive oil
- as needed salt
- 3.5 oz peeled almonds
- 20 leaves basil
- 1 lemon
- 3 tablespoons grated Parmesan cheese
- 3.4 fl oz extra virgin olive oil
- as needed salt
Tools
- Mixer
Steps
To make pasta with lemon pesto and crunchy bread crumbs, pour the almonds into the blender bowl or a mortar.
Carefully wash the basil leaves and dry them, then add them to the mixer bowl. Then also add the lemon zest, being careful to discard the white part, and the grated Parmesan.
Also add the juice of half a lemon and the extra virgin olive oil. Blend until the ingredients combine to form a creamy, homogeneous mixture.
Coarsely chop the bread slices and put them in a pan with a drizzle of extra virgin olive oil, oregano, and thyme. Toast the bread over high heat, then remove it from the pan and set it aside.
Pour the pesto and a tablespoon of pasta cooking water into a pan. Stir to obtain a creamy mixture.
Cook the pasta in plenty of salted boiling water; once cooked, drain it al dente and add it to the pan with the pesto.
Stir to mix the pasta with the pesto and, if necessary, add a tablespoon of pasta cooking water.
Finally, add the toasted bread and serve. Enjoy your meal!
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