Description
This Lemon Pesto Pasta is bright, fresh, and ready in just 20 minutes. Made with lemon zest, Parmesan, olive oil, and toasted cashews, it’s a simple yet flavorful pasta perfect for weeknights or light lunches.
Ingredients
- ½ lb dried spaghetti (or linguine)
- 1 lemon (zest + juice)
- ½ oz finely grated Parmesan (about ¼ cup, plus more for serving)
- ¼ cup raw cashews
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon fine sea salt
- ⅛ teaspoon black pepper
- 1 tablespoon butter (salted or unsalted)
- 1–2 tablespoons finely chopped fresh basil (optional)
Instructions
- Cook the pasta: Bring a pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup pasta water, then drain.
- Make the lemon mixture: In a bowl, mix lemon zest, lemon juice, olive oil, Parmesan, salt, and pepper until it forms a loose paste.
- Toast the cashews: In a dry pan, toast cashews for 3–4 minutes until lightly golden. Chop if desired.
- Combine: Melt the butter in the pot, add the pasta, and toss. Stir in the lemon-Parmesan mixture. Add pasta water as needed for a silky sauce.
- Add basil: Stir in basil and toasted cashews.
- Serve: Top with extra Parmesan and a squeeze of lemon. Serve warm.
Notes
- Use freshly grated Parmesan for the best melt and flavor.
- Add more lemon juice if you prefer extra brightness.
- Stir in 1–2 tablespoons pesto for even more herb flavor.
- Replace cashews with almonds, pine nuts, or pistachios.
- Add sautéed shrimp, chicken, or veggies to bulk it up.
- Prep Time: 10 minutes
- Cook Time: 10 minutes