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Light Lemon Pesto Pasta

Light Lemon Pesto Pasta

Cost $10, save $12

Source: Recommended by CookPal

  • 15 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Pasta

    • 🍝 1 (16 ounce) package spaghetti

  • Cheese

    • 🧀 4 ounces Pecorino-Romano cheese, cut into cubes

  • Vegetables and Herbs

    • 🧄 6 cloves garlic
    • 2 cups loosely packed baby spinach leaves
    • 1 cup firmly packed basil leaves

  • Nuts

    • ½ cup chopped walnuts

  • Citrus

    • 🍋 ¼ cup lemon juice
    • 🍋 ¼ teaspoon lemon zest

  • Seasoning

    • 🧂 ¼ teaspoon salt

  • Oils

    • 2 tablespoons olive oil

STEPS

1

Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a large bowl.

2

Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Add garlic, and process until combined.

3

Add spinach, basil, walnuts, lemon juice, lemon zest, and salt to the processor. Process until the mixture forms a thick paste, scraping down sides as necessary.

4

With the food processor running, drizzle in olive oil and process until smoothly incorporated.

5

Pour the prepared pesto sauce over the cooked spaghetti and toss to coat evenly.

NUTRIENTS

Per 1 serving

🔥

465

Calories

  • 18
    Protein
  • 60
    Carbs
  • 17
    Fats

💡 You can store leftover pesto sauce in the fridge for 2-3 days or freeze it in an airtight container for up to 3 months.Feel free to substitute Pecorino-Romano with Parmesan cheese if desired.Use whole-grain or gluten-free spaghetti to adapt the dish to dietary needs.Toast the walnuts before adding to enhance flavor.