| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 380 | 17g | 3g | 45g |
| sugars | fibre | protein | salt |
| 2g | 3g | 10g | 0.4g |
The Perfect Blend of Flavors
From the moment the idea of Lemon Basil Pesto Pasta came to me, I knew it would be a game-changer. Growing up in Atlanta with Nigerian parents, my palate was exposed to a unique blend of flavors. Southern comfort food and traditional West African spices are my culinary heritage. This recipe, however, brings something entirely different to the table – a delightful fusion of tangy, fresh, and savory that can elevate any meal.
Health Benefits Abound
Lemon Basil Pesto Pasta isn’t just delicious; it’s brimming with health benefits. The fresh basil leaves are packed with antioxidants that help in fighting inflammation and oxidative stress. Lemons, known for their high vitamin C content, bolster your immune system and aid in digestion. Olive oil is a great source of healthy fats, while pine nuts and walnuts provide a good dose of protein and omega-3 fatty acids. Even the garlic in the recipe has its perks, boasting antibacterial properties that keep you healthy.
A Versatile Delight
Lemon Basil Pesto Pasta pairs wonderfully with a range of dishes. It’s robust enough to stand on its own as a main course but also makes a fantastic side. Consider serving it alongside grilled chicken or pan-seared fish for a well-rounded meal. If you’re a fan of Mediterranean cuisine, think of this recipe as a twist on the classic Italian Pesto Genovese.
Try it with a side of Caprese salad or even a simple but hearty Tomato Bisque. The cherry tomatoes and arugula included in the pasta provide a refreshing bite that perfectly complements the creamy, lemony pesto, similar to what you’d find in a well-composed Nicoise salad.
Whether for a family dinner or a casual get-together with friends, Lemon Basil Pesto Pasta is sure to impress. Its vibrant flavor profile, combined with health benefits and versatile pairings, makes it a standout in any recipe collection.
What You’ll Need
- 12 oz pasta (spaghetti, linguine, or your choice)
- 2 cups fresh basil leaves
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1/3 cup grated Parmesan cheese
- 1/3 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup pine nuts or walnuts
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cherry tomatoes, halved (optional)
- 1 cup arugula (optional)
- 1/4 tsp red pepper flakes (optional)
Method
Step One
Cook the pasta according to package instructions until al dente. Drain and set aside.
Step Two
In a food processor, combine the fresh basil leaves, fresh lemon juice, grated Parmesan cheese, extra virgin olive oil, minced garlic, pine nuts or walnuts, salt, and black pepper. Blend until smooth and creamy.
Step Three
If adding cherry tomatoes, halve them and set aside. If including arugula, keep it ready.
Step Four
Combine the cooked pasta with the lemon basil pesto in a large bowl. Mix well to ensure the pasta is evenly coated.
Step Five
If using, gently fold in the halved cherry tomatoes, arugula, and red pepper flakes.
Step Six
Serve immediately with additional grated Parmesan cheese on top if desired.
