Best 3 Lemon Pesto Pasta Recipes

Indulge in a symphony of flavors with our Lemon Pesto Pasta, a vibrant and refreshing dish that tantalizes your taste buds. This culinary delight combines the zesty tang of lemon with the aromatic freshness of basil pesto, creating a harmonious balance that dances on your palate.

Immerse yourself in three tempting variations of this delectable pasta. The Classic Lemon Pesto Pasta is a timeless favorite, featuring a simple yet flavorful combination of lemon, basil, Parmesan cheese, and pine nuts. For a touch of extra richness, try the Creamy Lemon Pesto Pasta, where a velvety sauce of cream and mascarpone cheese envelops the pasta in a luscious embrace. And for those who crave a spicy kick, the Spicy Lemon Pesto Pasta adds a touch of heat with the fiery zest of red pepper flakes, creating a tantalizing contrast that sets your taste buds alight.

Each recipe is carefully crafted to ensure a perfect harmony of flavors, with easy-to-follow instructions that guide you through the cooking process. Whether you're a seasoned chef or a culinary novice, you'll find yourself effortlessly creating this delightful dish. So embark on a culinary journey with our Lemon Pesto Pasta, and let your taste buds experience a burst of vibrant flavors 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:

For the best flavor, use fresh basil and lemon zest. If you don't have fresh basil, you can use dried basil, but the flavor will be less intense.
Use a good quality olive oil. This will make a big difference in the overall flavor of the dish.
Don't overcook the pasta. It should be al dente, or slightly firm to the bite.
Serve the pasta immediately, topped with grated Parmesan cheese and additional basil leaves.
To make a vegetarian version of this dish, omit the chicken and add more vegetables, such as broccoli or zucchini.

Conclusion:

This lemon pesto pasta is a quick and easy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken or vegetables. The bright and tangy flavors of the lemon and pesto are sure to please everyone at the table.

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