Light Lemon Pesto Pasta
Light, yet full of flavor, this pesto is perfect tossed with hot spaghetti for a quick dinner.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1(16 ounce) package spaghetti
- 4ounces Pecorino-Romano cheese, cut into cubes
- 6cloves garlic
- 2cups loosely packed baby spinach leaves
- 1cup firmly packed basil leaves
- ½cup chopped walnuts
- ¼cup lemon juice
- ¼teaspoon lemon zest
- ¼teaspoon salt
- 2tablespoons olive oil
Instructions
Step 1
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.Step 2
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.Step 3
With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.Step 4
Pour sauce over spaghetti and toss to coat.