I just whipped up this incredible creamy lemon pesto pasta (spaghetti al pesto di limone), and I’m absolutely smitten!
The bright, zesty lemon flavor combined with the velvety pesto sauce is a match made in heaven.
I love how the toasted pine nuts give it a subtle crunch and nutty depth. And there are just enough fresh herbs in the mix to keep it fresh.
Serve it with pasta, and it’s one helluva comforting dinner. It’s also incredible with from grilled shrimp or chicken!
Why You’ll Love This Creamy Lemon Pesto Pasta
Rich & Creamy Texture: This stuff doesn’t need heavy cream or butter to be luxurious. But you can add them if you like.
Quick & Easy: This recipe is so straightforward and quick to prepare, you can make it on any busy weeknight.
Zesty Twist: This recipe elevates traditional pesto pasta with a bright, citrusy kick from fresh lemon zest and juice.
Ingredients
- Linguine Pasta: The perfect foundation for this creamy, dreamy dish. For the best texture, use any long spaghetti noodles.
- Lemon Zest & Juice: Bright, zesty stars that awaken the senses and elevate the flavors.
- Toasted Pine Nuts: Nutty, crunchy delights that add depth and texture to the pesto. They’re great as a crunchy garnish, too.
- Parmesan & Parmigiano Reggiano: Savory, salty, umami-packed duo that brings richness and complexity. Feel free to just use Parmesan if that’s all you have.
- Garlic: The aromatic essential that infuses the pesto with its pungent charm.
- Fresh Parsley & Basil Leaves: Vibrant, herbaceous greens that bring freshness and balance to the dish.
- Granulated White Sugar: A hint of sweetness to round out the flavors and tame the tang.
- Salt & Black Pepper: The classic seasoning pair that enhances and harmonizes all the ingredients.
- Red Pepper Flakes (Optional): A fiery kick for those who crave a little heat in their pasta.
- Extra-Virgin Olive Oil: The luscious, golden liquid that binds the pesto and coats the pasta with silky goodness.
How to Make Creamy Lemon Pesto Pasta
This dish is my new go-to for those nights when I want something special but don’t want to spend hours in the kitchen.
Because from start to finish, it takes less than 30 minutes to prep and cook!
1. BOIL: Cook the pasta per the package instructions to al dente. Drain, but reserve 1/2 cup of the pasta water.
2. ZEST & JUICE: Peel the zest off the lemon in wide strips, avoiding the bitter white pith. Juice the lemon into a small bowl and set aside.
3. PROCESS: Add the lemon zest to a food processor with the other dry pesto ingredients and pulse until finely chopped. Blend in the water, lemon juice, and oil until smooth.
4. WARM: Warm the lemon pesto in a skillet and mix in the pasta. Thin out the sauce with the pasta water, as needed.
5. SERVE: Serve with extra Parmesan cheese, black pepper, and more toasted pine nuts, if desired. Enjoy!
Tips For the Best Creamy Lemon Pesto Pasta
Once you take a bite of this dreamy pasta, you’ll be hooked!
The creamy sauce perfectly coats every strand of linguine, and the subtle kick from the red pepper flakes keeps things interesting.
Need some tips before you start? Check these out:
- Fresh ingredients. Use fresh and high-quality ingredients such as fresh basil, parsley, and lemon zest to ensure the best flavor and texture.
- Zest carefully. Use a vegetable peeler to remove the lemon zest in wide strips, avoiding the bitter white pith.
- Toast the nuts. Place them in a dry skillet and cook over medium heat, stirring occasionally, until fragrant.
- Sauté the garlic. Sauté the garlic briefly in olive oil until fragrant to mellow its sharp flavor.
- Nut selection. Pine nuts are expensive, so feel free to to pistachios, walnuts, almonds, or a blend.
- Season properly. Add the lemon juice gradually and taste the pesto before adding more. It should be slightly less lemony than you’d like, as the acidity will build over time.
- Make it extra creamy. After warming the pesto in the skillet, add 1/2 cup of heavy cream.
- Go vegan. Skip the cheese and add nutritional yeast instead.
- Variations. To enhance the flavor and texture, consider adding chopped artichoke hearts, fresh herbs, spicy red chili flakes, or grilled chicken or shrimp.
How to Store
This dish comes together in no time, making it perfect for a quick weeknight dinner or a lazy weekend lunch.
It doesn’t freeze well, but you can store leftovers in the fridge for a day or two.
To Store: Transfer the creamy lemon pesto pasta to an airtight container and refrigerate for up to 3 days.
To Reheat: Place the pasta in a skillet over medium heat, adding a splash of water or cream to restore its creamy texture. Stir occasionally until heated through, ensuring the sauce is evenly distributed.
More Lemon Dinners You’ll Love
Lemon Risotto
Lemon Ricotta Pasta
Creamy Lemon Chicken Pasta
Lemon Garlic Chicken
Creamy Lemon Pesto Pasta
2
servings10
minutes15
minutes1155
kcalThis creamy lemon pesto pasta is a vibrant and flavorful dish packed with fresh lemon, punchy garlic, grated Parmesan cheese, and lots of yummy herbs.
Ingredients
8 ounces dry linguine pasta
1 large lemon (zest and juice)
1/4 cup toasted pine nuts
1/2 cup Parmigiano Reggiano, grated
1/2 cup Parmesan cheese, grated
1 clove garlic, peeled
1/2 cup loosely packed fresh basil leaves, stems removed
1/4 cup loosely packed fresh parsley, stems removed
1 teaspoon granulated white sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional
3 tablespoons extra-virgin olive oil
1 tablespoon water
extra pine nuts and Parmesan cheese, for garnish
Instructions
- Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente according to package directions. Reserve 1/2 cup of the pasta water before draining.
- While the pasta cooks, use a vegetable peeler to peel the zest off the lemon in wide strips, avoiding the bitter white pith. Juice the lemon into a small bowl and set aside.
- Add the lemon zest to a food processor with the toasted pine nuts, cheese, garlic, herbs, sugar, salt, pepper, and red pepper flakes. Pulse until finely chopped.
- With the processor running, add the water and 1 tablespoon of lemon juice. When smooth, slowly drizzle in the olive oil until the pesto is creamy. Taste and adjust the flavor with more lemon juice or spices as needed.
- Warm a large skillet over medium heat. Add the lemon pesto and cook, stirring constantly, until warmed. Mix in the cooked pasta, adding reserved pasta water a little at a time to loosen the sauce if needed.
- Remove from the heat and serve with extra Parmesan cheese, black pepper, and more toasted pine nuts, if desired. Enjoy!
Notes
- Serve with shrimp scampi, grilled chicken breast, crusty bread or a side salad like homemade Caesar salad.
- Add 1/2 cup of heavy cream with the pasta to make it extra creamy.
