Tried a new recipe the other day. We love pasta and have it almost every day and I constantly need new pasta recipes. Lately I've tried different pesto recipes and this one was perfect for our evening pasta last Wednesday.

Ingredients for 4
400-500g pasta alla chitarra (tonnarelli)
1 lemon - preferably organic
30 g between fresh basil, thyme, marjoram, parsley, mint
30 g peeled almonds
30 g grated parmesan
olive oil
pinch of coarse salt
While you are cooking the pasta, prepare the lemon-herb pesto. Grate the zest of 1/4 of a lemon (avoid the white part, it will make your pesto bitter) and squeeze the juice of a half a lemon and all the ingredients in a bowl and use a mixer or a hand blender until the pesto is quite smooth. Check for taste. I grated too much of the zest (half a lemon) therefore my pesto was too lemon-y at the end. I kind of liked it but will definitely use less zest the next time. Of course it depends on the size of your lemon. So start with less and add if needed.
Drain the pasta 1-2 minutes before it's al dente and pour it into a pan. Mix the pesto with the pasta, add some pasta water and let simmer for 1 minute.
Tip: keep always a glass of your pasta water to add into the pan if necessary while you mix your pasta with the sauce
Tip: no need to use all the above mentioned herbs or you could use others
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