Best 3 Lemon Pesto Pasta Recipes

Welcome to the delectable world of "Lemon Pesto Pasta," a culinary masterpiece that tantalizes taste buds and captivates hearts. This dish, a symphony of flavors and textures, combines the refreshing brightness of lemon, the aromatic allure of basil pesto, the al dente bite of pasta, and the creamy richness of Parmesan cheese. Whether you are a seasoned chef or a novice in the kitchen, preparing this dish will be a delightful and rewarding experience. So, gather your ingredients, don your apron, and embark on a culinary journey that will leave you craving for more.

Here are our top 3 tried and tested recipes!

LIGHT LEMON PESTO PASTA

Light Lemon Pesto Pasta image

Light, yet full of flavor, this pesto is perfect tossed with hot spaghetti for a quick dinner. It is also excellent as a pizza sauce or smeared on hot French bread. It freezes well to preserve the bounty of summer basil.

Provided by Baking Nana

Categories World Cuisine Recipes European Italian

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

1 (16 ounce) package spaghetti
4 ounces Pecorino-Romano cheese, cut into cubes
6 cloves garlic
2 cups loosely packed baby spinach leaves
1 cup firmly packed basil leaves
½ cup chopped walnuts
¼ cup lemon juice
¼ teaspoon lemon zest
¼ teaspoon salt
2 tablespoons olive oil

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
Pour sauce over spaghetti and toss to coat.

Nutrition Facts : Calories 464.7 calories, Carbohydrate 60.2 g, Cholesterol 19.7 mg, Fat 17.2 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 4.7 g, Sodium 337.3 mg, Sugar 2.7 g

PASTA SALAD WITH LEMON-PESTO DRESSING

Pasta Salad with Lemon-Pesto Dressing image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 pound cavatappi, corkscrew pasta, or medium shells
Coarse salt
1 cup prepared pesto sauce from refrigerated case in supermarket
1 lemon, juiced and zested
1/4 cup chopped flat-leaf parsley
1 cup grape tomatoes, halved
4 scallions, chopped
3/4 pound ricotta salata, chopped and crumbled, in specialty cheese case of market or 1 pound tub bocconcini mini pieces of mozzarella, drained, pieces halved
Black pepper

Steps:

Bring a large pot of water to a boil and salt it.
Place pesto, lemon zest, lemon juice, parsley, tomatoes, scallions and cheese in a large bowl.
Cook pasta to al dente then cold shock it and chill it down under cold running water. Drain well. Add to mixing bowl. Combine salad and season with salt and pepper, to taste.

LEMON PESTO PASTA

Lemon Pesto Pasta image

Make and share this Lemon Pesto Pasta recipe from Food.com.

Provided by KandB

Categories One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 (500 g) package cappelletti pasta
1 cup broccoli floret
3 chicken breasts
4 tablespoons lemon infused olive oil or 4 tablespoons extra virgin olive oil
1/4 cup basil pesto
1 meyer lemon
1/2 cup parmesan cheese

Steps:

Pan cook three chicken breasts. While doing that bring water to boil and cook pasta for 9-10 minutes. When pasta has about 3 minutes left, toss in broccoli.
Drain off pasta and broccoli and place in bowl; cut chicken into bit size pieces and toss into bowl with pasta.
Pour olive oil, basil pesto and juice of one lemon into bowl and stir until pasta is coated thoroughly. Sprinkle fresh grated Parmesan cheese over top and serve.

Tips:

Use fresh basil for the pesto. This will give it the best flavor.
If you don't have pine nuts, you can use walnuts or almonds instead.
Add a little bit of lemon zest to the pesto for a brighter flavor.
Cook the pasta al dente. This means that it should be cooked through, but still have a little bit of a bite to it.
Reserve some of the pasta cooking water to add to the sauce. This will help to thin it out and make it more creamy.
Serve the pasta immediately, topped with freshly grated Parmesan cheese.

Conclusion:

Lemon pesto pasta is a delicious and easy-to-make meal that is perfect for any occasion. It is light and refreshing, yet still hearty and satisfying. The bright flavors of lemon and basil pair perfectly with the rich and creamy pesto sauce. This dish is sure to be a hit with everyone at your table.

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