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#Pestopastarecipe showcases vibrant dishes that combine fresh basil pesto with pasta. Enthusiastic food lovers share creative variations, cooking tips, and mouthwatering visuals, inspiring culinary adventures and delightful meals at home.
Let’s Make Lemon Pesto Pasta! 🍋 Ingredients: (serves 4) * Kosher salt * 1 lb. thin spaghetti * 1 cup pine nuts, plus extra for garnish * 2 large lemons (zested and juiced) * 1 large garlic clove * 1 packed cup fresh basil leaves, plus extra for garnish * 1 cup finely grated Parmigiano-Reggiano (about 1½ oz.), plus extra for garnish * ¾ cup extra-virgin olive oil Instructions: 1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to package instructions. 2. In a small skillet, toast pine nuts over medium heat, shaking the skillet often, until golden brown (about 3–4 minutes). 3. In a food processor, pulse together lemon zest, toasted pine nuts, and garlic until finely chopped. Add the basil, cheese, and 6 tablespoons of lemon juice. Pulse a few times to combine. With the motor running, slowly drizzle in olive oil until well blended, scraping down the sides as needed. 4. Once the pasta is cooked, reserve 1 cup of pasta water, then drain the pasta. Toss the pasta with the pesto, adding pasta water a little at a time until the sauce is creamy and coats the noodles. Season with salt, black pepper, and extra lemon juice to taste. 5. Divide the pasta into bowls. Top with additional cheese, basil, and toasted pine nuts if desired. 6. Enjoy your bright, herby bowl of pasta perfection! • • • • #pes#pestopastas#pastalovera#healthyrecipea#healthyfoodi#quickrecipess#EasyRecipess#easydinnerrecipen#DinnerIdeasi#quickdinnerrecipesm#20minutemeals#pastarecipes#pestopastarecipec#recipevideoe#weeknightdinnera#plantbasedreciper#viralrecipea#plantbaseddiett#eatmoreplantss#pastam#comfortfoodm#lemonpastas#easydinners#pastasauces#pastadinner #pastanight
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Let’s Make Lemon Pesto Pasta! 🍋 Ingredients: (serves 4) * Kosher salt * 1 lb. thin spaghetti * 1 cup pine nuts, plus extra for garnish * 2 large lemons (zested and juiced) * 1 large garlic clove * 1 packed cup fresh basil leaves, plus extra for garnish * 1 cup finely grated Parmigiano-Reggiano (about 1½ oz.), plus extra for garnish * ¾ cup extra-virgin olive oil Instructions: 1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to package instructions. 2. In a small skillet, toast pine nuts over medium heat, shaking the skillet often, until golden brown (about 3–4 minutes). 3. In a food processor, pulse together lemon zest, toasted pine nuts, and garlic until finely chopped. Add the basil, cheese, and 6 tablespoons of lemon juice. Pulse a few times to combine. With the motor running, slowly drizzle in olive oil until well blended, scraping down the sides as needed. 4. Once the pasta is cooked, reserve 1 cup of pasta water, then drain the pasta. Toss the pasta with the pesto, adding pasta water a little at a time until the sauce is creamy and coats the noodles. Season with salt, black pepper, and extra lemon juice to taste. 5. Divide the pasta into bowls. Top with additional cheese, basil, and toasted pine nuts if desired. 6. Enjoy your bright, herby bowl of pasta perfection! • • • • #pes#pestopastas#pastalovera#healthyrecipea#healthyfoodi#quickrecipess#EasyRecipess#easydinnerrecipen#DinnerIdeasi#quickdinnerrecipesm#20minutemeals#pastarecipes#pestopastarecipec#recipevideoe#weeknightdinnera#plantbasedreciper#viralrecipea#plantbaseddiett#eatmoreplantss#pastam#comfortfoodm#lemonpastas#easydinners#pastasauces#pastadinner #pastanight

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