Simple Lemony Pesto Pasta
A quick, lemony pesto pasta made with fresh basil, toasted pine nuts, olive oil and parmigiano reggiano.
Ingredients
- ¾ cup pine nuts
- ¾ lb pasta
- 2 cups basil, packed
- 1 oz parmigiano reggiano, grated about 1 cup unpacked, plus more for serving
- ½ cup good quality extra-virgin olive oil
- 2 tbs lemon juice
- 1 tbs minced garlic
- 1 tsp lemon zest
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- pinch dried red pepper flakes optional - leave out if you don't want any spice
Instructions
Toast the pine nuts
- Preheat the oven to 325' (300' convection). Spread pine nuts on a parchment-lined baking sheet and bake for 8 to 10 minutes, stirring halfway, until lightly golden and fragrant.
Make the pesto
- Combine 1/2 cup of the toasted pine nuts with the basil, parmigiano reggiano, olive oil, lemon juice, garlic, lemon zest, salt, pepper and red pepper flakes in a high-speed blender or food processor until smooth. Taste and adjust salt, pepper, lemon juice or red pepper flakes if desired.
- Cook pasta according to package directions in heavily salted water. Reserve 1 cup of the pasta cooking water, then drain pasta.
- Toss cooked pasta with pesto, adding a splash of pasta water if needed to thin sauce.
- Serve with more grated parmigiano reggiano, freshly ground black pepper, red pepper flakes and the remaining 1/4 cup toasted pine nuts.
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