Lemon Pesto Pasta

Julie Wunder

This Lemon Pesto Pasta recipe is bright, flavorful, and cozy all at the same time. This super simple 4-ingredient weeknight dinner uses your favorite Homemade Pesto or packaged pesto, lemons, pasta, and pine nuts.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Course Dinner, Lunch

Cuisine American, Italian

Servings

Calories 665 kcal

Ingredients

16 ounces spaghetti
¾ cup pesto
1 lemon
¼ cup pine nuts
garnish: fresh basil and parmesan cheese

Instructions

In a large pot, cook the pasta according to the package instructions until al dente. Reserve ½ cup of the pasta water and drain the pasta.
While the pasta is cooking, cut the lemon in half. You'll use half for lemon juice. Cut the other half into wedges to garnish the dish.
Turn the burner off. Add the cooked pasta back to the hot pot and add the pesto. Add a tablespoon or two of pasta water to loosen up the pesto, if desired.
Remove the pot from the heat and stir in the pine nuts and half of the juice from the lemon.

Notes

Storage & Leftovers

Store any leftovers of Lemon Pesto Pasta in an airtight container in the refrigerator for up to 5 days. Reheat leftovers in a pan on the stove for 5 minutes or 2 minutes in the microwave. You can also eat this cold!

Freezing

I do not recommend freezing this dish.

Nutrition

Calories: 665kcalCarbohydrates: 92gProtein: 18gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 4mgSodium: 442mgPotassium: 341mgFiber: 5gSugar: 5gVitamin A: 946IUVitamin C: 14mgCalcium: 107mgIron: 2mg

Keyword Lemon Pesto Pasta

Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!