Inspired by the Italian dish “spaghetti al pesto di limone,” this lemon pesto pasta recipe features a bright and creamy lemony sauce tossed with spaghetti for the easiest dinner that comes together in just about 30 minutes!
You’ll start by making a batch of my lemon pesto sauce (or using your favorite store-bought version), then toss it with al dente pasta and a splash of starchy pasta water until everything is glossy and perfectly coated. The resulting flavor is pure sunshine!
Why You’ll Love This
- It’s quick and easy! The sauce doesn’t require any cooking.
- It’s absolutely delicious. The balance of tart, citrusy notes with salty cheese, fresh herbs, and nutty pine nuts offers a unique flavor that’s nothing short of addicting.
- It’s pantry-friendly! You likely already have all of the ingredients you need right at home.
How to Make This Recipe
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
Step 1: Meanwhile, prepare the lemon pesto if you haven’t already!
Step 2: Drain pasta, saving a bit of pasta water. In a large bowl, toss the al dente pasta with ⅓ of the sauce to start.
Taste, and adjust as needed. Serve with a bit of olive oil and more cheese. Enjoy!
Recipe FAQs
This pasta would be absolutely fire with some shrimp scampi or grilled chicken breast.
This pasta is best served slightly warmed through or at room temperature. This lemon pesto is a no-cook sauce, so it stays at room temperature! When you toss it with the pasta, the heat of the noodles will warm it up slightly.
The best way to reheat pesto is to microwave it in 15-second intervals until just warmed through. Toss with freshly cooked noodles until the sauce clings nicely to the pasta.
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Lemon Pesto Pasta
Equipment
Ingredients
- 1 batch lemon pesto
- 8 ounces dried pasta, such as spaghetti, linguine, or trofie
- Salt and black pepper, for seasoning
- Extra-virgin olive oil and grated parmigiano-reggiano cheese, optional, for serving
Instructions
- Boil the water: Bring a large pot of salted water to a boil. Meanwhile, make the lemon pesto if you haven't already.
- Cook the pasta: Add 8 ounces dried pasta to the boiling water, and cook until al dente. Reserve ¾ cup of pasta water.
- Toss: Transfer the hot pasta to a large serving bowl. Toss with about ⅓ of the pesto to start. Taste, and adjust seasoning as needed (salt, black pepper, etc.) If desired, you can add more of the pesto. Add pasta water 1 – 2 tablespoons at a time until the sauce coats the noodles. You may not need all of the pasta water.
- Serve: Divide pasta among serving bowls and top with more olive oil and cheese, if desired. Enjoy!
Video
Notes
- 1 tablespoon = subtle acidity
- 2 tablespoons = moderate level of acidity
- 3 tablespoons = strong level of acidity, for all of us lemon lovers!
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This is delicious! Will be making it again.
So glad you enjoyed!
Hi! This recipe sounds so good, I hate the taste of cheese, do you have any substitutions for the parmesan? Thanks!
Hi Mazie, thank you! Unfortunately, the cheese here is necessary to help balance the acidity of the lemon and provide a bit of creaminess. I don’t have a great substitute for you – normally I’d say something like a nutritional yeast could be a good option, but it has a cheesy flavor in itself, and I haven’t tested this so I really don’t know if it’d work texturally! You might be better off searching for a vegan pesto and adding some lemon zest and juice to it. Maybe something like this? https://iowagirleats.com/simple-vegan-pesto Sorry I can’t be more helpful!
is there a replacement for the pine nuts
Hi Patty,
I’d recommend walnuts or almonds!
Made it last night and this was fantastic! May be my new favorite pasta dish. Served with a garlicky shrimp scampi but I enjoyed the leftovers on their own equally well. Thanks for the recipe! This one will go in my rotation!
Hi Crystal, I’m so happy to hear that! And that sounds *incredible* with the shrimp scampi 🙂