Summer is coming: June 1 begins the meteorological summer and temperatures are rising with it. No matter how nice it is, it often makes you lose your appetite for hearty and heavy food. In the summer you need freshness to please the palate. But it is only salad and fruit that get boring in the long run. It is good that there are many recipes that use some tricks to get the complete freshness of the other ingredients. Like these pastas with homemade lemon pesto.
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The ingredients for pasta with lemon pesto
For 4 servings you need 500 grams of pasta (tagliatelle works well, but all other varieties work), 100 grams of pine nuts, 100 milliliters of olive oil, 75 grams of grated parmesan, 3 cloves of garlic, 2 organic lemons, 1 handful of cherry tomatoes, pepper, salt.
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Make pasta with lemon pesto yourself: the recipe
Here’s how it works: First boil the pasta in well-salted water until it is al dente, let it drain. Catch a scoop or two of the pasta water.
Then wash the organic lemons thoroughly, grate the peel in a blender (a hand mixer with a suitable container also works), peel and chop the garlic, grate the parmesan and put both in a blender together with the olive oil and half of the pine nuts. Feel free to add a splash of lemon juice, but not too much. The taste comes from the skin.
Now season the lemon pesto with pepper and salt. Then it’s time to finish the dish.
To do this, first roast the remaining pine nuts in a pan until lightly browned. Take out the pine nuts and add oil to the pan where you then fry the halved cherry tomatoes a little. These are coming out now as well.
Now heat the lemon pesto in the same pan and add your tagliatelle. Mix everything on low heat until the pesto is smooth around the pasta. Some of the saved pasta water can also help here. Strength creates bondage here!
Season everything thoroughly with salt, plenty of pepper and a pinch of lemon juice and the fresh pasta with lemon pesto is ready.
Have a nice meal!