This Spaghetti with Lemon Pesto recipe will blow your mind! It’s super zingy and zippy from the lemons while the parmesan and pine nuts add a decadent creaminess. Throw in the pop of freshness from the basil, and I could eat this on high rotation forever. 

INGREDIENTS – Serves 4

400g (14 oz) dried spaghetti 

lemon pesto

2 lemons

⅓ cup (80ml/2½ fl oz) lemon juice

¾ cup (80g/2¾ oz) pine nuts, toasted

½ cup (125ml/4 fl oz) good-quality extra virgin olive oil

1 clove garlic, chopped

1¼ cups (100g/3½ oz) finely grated parmesan, plus extra to serve

⅓ cup (8g/¼ oz) basil leaves, plus extra to serve

sea salt and cracked black pepper, plus extra to serve

METHOD

Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, reserving ½ cup (125ml/4 fl oz) of the pasta water and return the pasta to the pan. 

While the pasta is cooking, make the lemon pesto. Wash the lemons under very hot water, then dry. Using a vegetable peeler, peel the lemons, ensuring to peel away the yellow part only and not the white pith. You should have about 35g (1¼ oz) lemon peel. 

Place the lemon peel, lemon juice, pine nuts, oil and garlic into a food processor and process until finely chopped. Add the parmesan, basil, salt and pepper and process until you have a smooth paste. 

Add the lemon pesto and enough of the reserved pasta water to the pasta to make a saucy consistency. Toss to coat.

Divide between bowls and top with extra parmesan and extra basil to serve.

Too Easy by Donna Hay
Photography: Con Poulos
Recipe and styling: Donna Hay