Lemon Pesto Spaghetti
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 281
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 31
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 148
- Total: 15 min
- Active: 10 min
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
Directions
- 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.