Lemon Herb Pesto Pasta Recipe- Italian Special
Bursting with flavor, this Lemon Herb Pesto Pasta is a delightful dish that combines fresh herbs with the zesty brightness of lemon. The vibrant green pesto, crafted from basil, parsley, and nuts, creates a perfect harmony of creamy and tangy notes. Quick to prepare and incredibly versatile, it’s ideal for a weeknight meal or a charming addition to any gathering. Enjoy it warm or at room temperature, and savor the explosion of flavors in every bite!
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Lemon Herb Pesto Pasta Ingredients :
- 8 oz pasta (spaghetti, penne, or your choice)
- 1 cup fresh basil leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/2 cup olive oil
- 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- Juice and zest of 1 lemon
- Salt and pepper, to taste
- Cherry tomatoes, halved (optional, for garnish)
How to make Lemon Herb Pesto Pasta :
Cook Pasta: In a large pot, boil salted water and cook the pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Make Pesto: In a food processor, combine basil, parsley, pine nuts, garlic, lemon juice, lemon zest, and Parmesan cheese. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until smooth. Season with salt and pepper to taste.
Combine: In a large bowl, mix the cooked pasta with the pesto, adding reserved pasta water as needed to reach desired consistency.
Serve: Garnish with cherry tomatoes if desired, and enjoy!
Recipe Notes:
Storage: Pesto can be made ahead and stored in the fridge for up to a week. Pasta is best enjoyed fresh but can be stored for up to 3 days.
Customization: Feel free to add cooked vegetables like spinach, zucchini, or bell peppers for extra nutrition and flavor.
Nuts Alternative: If you have nut allergies, you can substitute with seeds like sunflower or pumpkin seeds.
