Lemon Pesto Spaghetti

Name: Lemon Pesto Spaghetti
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 1/3 cup plus 1 tablespoon pine nuts; Flaky sea salt; 14 ounces dried spaghetti; 2 cups fresh basil plus a handful of leaves, for garnish; 1 small clove garlic, peeled; 1/2 cup extra-virgin olive oil; 1/2 lemon, juiced; Pinch of freshly ground black pepper

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Level: Easy

Total: 15 min
Active: 10 min

Yield: 4 servings

Level: Easy

Total: 15 min
Active: 10 min

Yield: 4 servings

Ingredients

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1/3 cup plus 1 tablespoon pine nuts

Flaky sea salt

14 ounces dried spaghetti

2 cups fresh basil plus a handful of leaves, for garnish

1 small clove garlic, peeled

1/2 cup extra-virgin olive oil

1/2 lemon, juiced

Pinch of freshly ground black pepper

Directions

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9m Easy 99%

CLASS

To toast the pine nuts, tip 1 tablespoon of the nuts into a dry saute pan over medium-high heat and toast, tossing constantly, until golden brown, 4 to 5 minutes. Set aside.
Add a generous pinch of flaky sea salt to a large saucepan of boiling water. Add the spaghetti and cook as per packet instructions. It should take about 8 to 10 minutes.
For the pesto, put 2 cups basil, the remaining 1/3 cup pine nuts, garlic, extra-virgin olive oil and lemon juice into a food processor. Blitz until everything is well blended.
When the pasta is just cooked (al dente) drain it in a colander. Add the pesto to the saucepan then tip the pasta back in. Stir well to make sure every strand of pasta is coated in the pesto.
Tip into a large family-style serving dish, garnish with the toasted pine nuts and a few basil leaves.