Casa dos Osos

Recipes

Search for Recipes

Categories

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spaghetti with Lemon Pesto


  • Author: Michelle Burns
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 lemons, zest
  • 1 1/2 +1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 + 1/2 tsp white sugar
  • 1 pound spaghetti noodles, dry
  • 1/2 cup almonds, slivered
  • 1 1/2 ounce (without rind) Parmesan cheese, cut into small chunks
  • 2 Tbs Parmesan cheese, grated (GARNISH)
  • 2/3 cup olive oil
  • 2 tbs chives, finely chopped (GARNISH) (Can substitute chopped Fennel fronds)
  • 1/4 tsp crushed chile flakes (OPTIONAL)

Instructions

  • Using a vegetable peeler, zest the lemons in long, wide strips and do not include the pith
  • Divide the zest and set 1/2 aside
  • In a large pot, combine 2 quarts of water, 1 1/2 tsp salt, 1 tsp sugar, and half the zest strips.
  • Bring the water to a boil and boil for 3 minutes, then remove the zest.
  • Add the spaghetti noodles and cook until just al dente (about 10 minutes).
  • Remove the noodles to a large bowl.
  • Reserve 1 1/2 cups of the noodle cooking liquid. (NOTE: We use the remaining pasta water to blanch some vegetables to have with the pasta.)
  • While the noodles are cooking, prepare the pesto

Pesto

  • In the bowl of a food processor, combine the remaining zest strips, the almonds, Parmesan cheese chunks, 1/2 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper, and chile flakes if using.
  • Process until the mixture resembles coarse sand, about 10-20 seconds
  • Add the oil and process just until the oil is incorporated (the mixture will not be smooth), about another 10-20 seconds.
  • Set aside until the pasta is done.

Spagehtti

  • Add the pesto to the noodles in the bowl and mix well.
  • Add 1/4 cup of the reserved liquid and mix with the noodles to create a coating that sticks to the noodles.
  • Add 1/4 cup and mix until the cheese mixture sticks to the noodles but has a creamy texture.
  • Top with remaining Parmesan cheese and chives when serving.

Optional:  Add 1/4 tsp crushed chili flakes to the pesto for more spice

Optional:  Replace chives with Fennel fronds

Notes

Source:  Milk Street 25 Best Tuesday Night Recipes

  • Prep Time: 5 minutes
  • Cook Time: 15

Nutrition

  • Calories: 793
  • Fat: 40.93 g
  • Carbohydrates: 88.24 g
  • Protein: 17.88 g
Recipe Categories:
Casa dos Osos © 2024. All rights reserved.
Site development by Tuned In Design