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Light Lemon Pesto Pasta
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Flavorful pesto, ideal for tossing with hot spaghetti for a quick, satisfying meal.
Ingredients:
  • 1 (16 ounce) package spaghetti
  • 4 ounces Pecorino-Romano cheese, cut into cubes
  • 6 cloves garlic
  • 2 cups loosely packed baby spinach leaves
  • 1 cup firmly packed basil leaves
  • 0.5 cup chopped walnuts
  • 0.25 cup lemon juice
  • 0.25 teaspoon lemon zest
  • 0.25 teaspoon salt
Instructions:
  • Boil a large pot of lightly salted water. Cook spaghetti until al dente, about 12 minutes, then drain and transfer to a large bowl.
  • Place cubed Romano cheese in the food processor and pulse until coarsely grated, for about 30 seconds. Add garlic and pulse until well combined with the cheese. Incorporate spinach, basil, walnuts, lemon juice, lemon zest, and salt, pulsing until a thick paste forms. Remember to scrape down the sides of the bowl using a spatula.
  • While the food processor is on, gradually pour in the olive oil until it is fully incorporated into the mixture. Keep processing until the mixture is smooth and well combined.
  • Drizzle the sauce over the spaghetti and mix until well coated.

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