Pasta with lemon pesto

Pasta with lemon pesto, pine nuts and basil: a simple and fresh condiment ideal for your first courses.

Today we offer you the recipe for preparing pasta with lemon pesto, enriched with pine nuts, basil and fresh parsley. The important thing is to choose an untreated or organic lemon with edible peel, with the addition of a little lemon juice then you will taste it! Preparing it is very easy, and it takes very little time: let's see all the steps immediately.

Preparation of pasta with lemon pesto

1. First, prepare the pesto: wash the lemon and grate the zest or cut it with a potato peeler, being careful not to damage the white part .
2. Squeeze the lemons and remove the seeds.
3. Toast the pine nuts for a few minutes in a pan (optional) and remove the peel and the garlic core.
4. Take a blender and add all the ingredients (you can omit the parsley and add a few basil leaves), then turn it on and blend until you obtain a smooth sauce.
5. Keep the pesto aside and in the meantime cook the pasta in a pan of salted water .
6. Once cooked, drain the pasta and season it with the lemon pesto you prepared shortly before.
7. Serve immediately.

You can also just prepare the pesto and use it not only to season pasta but also on a crouton as an aperitif.

storage

The pasta prepared following this recipe can be stored in the refrigerator in a container with a lid for 1 day . We do not recommend freezing in the freezer.

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In honor of Genoa, we prepare pasta with traditional pesto