Pasta with lemon pesto, practically 4 seasons, can be prepared anytime, lemons are available all year round and are cultivated worldwide in so many varieties that even a botany expert wouldn’t know how many different trees exist. They are rarely eaten as fresh fruit, and not everyone knows the sweet lemon and the red lemon, which still produce sour fruits despite the name. They are consumed at the place of production when they ripen in a few days, two or three, which is why they are unknown plants to most, and they are not exported as they would perish quickly. The ones we know and are easily found in the market are, a small list: the lemon from Syracuse, the Amalfi Coast, the Corsican lemon originating from Corsica, the Buddha’s hand, the Greek lemon, Moroccan and the Yemeni one. Even with lemons, nothing is wasted; essential oil is extracted from the seeds, the peel is used to make candied fruit, pectin (used to thicken jams, jellies, and various preserves), the rest is juice.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 573.37 (Kcal)
- Carbohydrates 46.34 (g) of which sugars 2.81 (g)
- Proteins 15.86 (g)
- Fat 37.65 (g) of which saturated 5.44 (g)of which unsaturated 1.61 (g)
- Fibers 3.49 (g)
- Sodium 257.03 (mg)
Indicative values for a portion of 240 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
- 1 lemon (juice and peel)
- 1/4 cup grated Parmigiano
- 1/3 cup blanched almonds
- Half clove garlic
- 2 cubes ice
- 3.5 tbsp extra virgin olive oil
- 1 bunch basil
- 1 sprig mint
- 1 pinch salt
- 4 oz rigatoni
Tools
- Chopper
- Pot
- Citrus Juicer
- Ladle
- Colander
Steps
Put the ingredients in the chopper
The squeezed lemon and grated peel, the oil and the basil, the mint and the garlic, the salt with the grated Parmigiano and the blanched almonds.
Finally, add the ice and chop for a few seconds intermittently.
Cook the rigatoni al dente and toss them for a few minutes with the lemon pesto, adding a little pasta cooking water if needed.
Add grated Parmigiano before serving if desired. Here is the pasta with lemon pesto ready.
FAQ (Questions and Answers)
Does lemon have any contraindications?
There are no contraindications, except for very rare cases of allergies. In reality, it could be a problem only for those suffering from gastric issues due to the citric acid in the lemon.
Can almonds be substituted in the lemon pesto pasta?
Yes, almonds can be replaced with pine nuts or other nuts of your choice
