Hi Friends! This is a fresh and easy Pesto Pasta Recipe I wanted to share with you it was so easy and delicious. Plus the recipe has a little twist of adding lemon to it. It simply gives it a refreshing and light quality that was not over powering but just right! I think you'll love it! I meant to post it this past Sunday but we went to the beach before it rained. With a week of rain and cold weather impending how could we resist a mini jaunt to one of my favorite places. I have some photographs to share with you soon! So without further adieu here is the recipe! I hope you try it & be sure and let me know if you like it. Light and just right for spring~
What are your favorite spring dishes?
Lighter Pesto Pasta
This recipe makes 3/4 cup. I doubled it and had left over which I used as a tapenade.
3 cups tightly packed fresh basil leaves ( two ounces total)
3 tbsp. walnut pieces
3 tbsp. grated Parmesan cheese
2 garlic cloves, peeled
1 tbsp. fresh lemon juice
coarse salt and ground pepper
3tbsp extra-virgin olive oil
1. In a food processor combine basil, walnuts, Parmesan cheese, garlic, lemon juice, and 3 tablespoons water: season with salt and pepper. Puree until a paste forms
2. with motor running add olive oil in a thin stream . Process until smooth, about 1minute
There you go it's that simple, quick and easy~
Cook noodles whole wheat or regular spaghetti to box directions. Add in prepared pesto, stir and serve with a green salad and your favorite beverage. This recipe I didn't alter at all, except for my ending. It was from Martha Stewart 's Every Day Foods App.