Pasta With Lemon Pesto Sauce
This easy 30 minute pasta with lemon pesto sauce is bursting with flavor and nutrients. Simply add a side of protein and a salad and dinner is served! You can thank me later.
Ingredients
- 12 oz (350g) tagliatelle pasta (or any ribbon pasta)
- 2 cups fresh basil leaves
- ½ cup walnuts
- ½ cup Parmesan cheese, shaved or grated
- 1 garlic clove
- ½ cup extra virgin olive oil
- 1 lemon (zest and juice)
- Salt and freshly ground black pepper (to taste)
Instructions
Prepare the pesto
- In a food processor or blender, combine basil leaves, walnuts, garlic, half of the Parmesan and lemon zest.
- Pulse until finely chopped.
- With the machine running, slowly drizzle in the olive oil until a smooth pesto forms.
- Stir in lemon juice and season with salt and pepper.
Cook the pasta
- Bring a large pot of salted water to a boil. Cook the tagliatelle according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
Combine pasta and sauce
- Toss the hot pasta with the pesto in a large bowl.
- Add a splash of reserved pasta water if needed to loosen the sauce and help it coat the noodles evenly. Taste and squeeze over extra lemon juice if needed.
Serve
- Plate the pasta and garnish with the remaining Parmesan shavings, extra lemon zest and fresh basil leaves.
- Serve with a lemon wedge on the side.
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