Linguine al limone pesto

Chef Antonio La Cava’s Pesto al Limone is a fresh, fast lemon pesto pasta sauce that comes together in just a few minutes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the pasta: Cook the linguine in a large pot of salted boiling water until al dente. Reserve a small cup of pasta water before draining.

Step 2

Prepare the zest: Finely grate the yellow zest of the lemons, making sure to avoid the bitter white pith.

Step 3

Blend the pesto: In a blender or food processor, combine the grated lemon zest, Parmigiano Reggiano, blanched almonds, lemon juice, and extra-virgin olive oil. Blend until smooth and creamy.

Step 4

Adjust consistency: If the pesto is too thick, mix in a splash of the hot, starchy pasta cooking water to make it velvety.

Step 5

Combine and serve: Toss the drained linguine with the lemon pesto in a large bowl, season with salt and black pepper to taste, and serve immediately.

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