fettuccine with lemon pesto
- 400g (14 oz) fresh fettuccine or dried spaghetti
lemon pesto
- 2 lemons
- ⅓ cup (80ml/2½ fl oz) lemon juice
- ¾ cup (80g/2¾ oz) pine nuts, toasted
- ½ cup (125ml/4 fl oz) good-quality extra virgin olive oil
- 1 clove garlic, chopped
- 1¼ cups (100g/3½ oz) finely grated parmesan, plus extra to serve
- ⅓ cup (8g/¼ oz) basil leaves, plus extra to serve
- sea salt and cracked black pepper, plus extra to serve
- Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, reserving ½ cup (125ml/4 fl oz) of the pasta water and return the pasta to the pan.
- While the pasta is cooking, make the lemon pesto. Wash the lemons under very hot water, then dry. Using a vegetable peeler, peel the lemons, ensuring to peel away the yellow part only and not the white pith. You should have about 35g (11/4 oz) lemon peel.
- Place the lemon peel, lemon juice, pine nuts, oil and garlic into a food processor and process until finely chopped. Add the parmesan, basil, salt and pepper and process until you have a smooth paste.
- Add the lemon pesto and enough of the reserved pasta water to the pasta to make a saucy consistency. Toss to coat.
- Divide between bowls and top with extra parmesan and extra basil to serve. Serves 4
Cook’s note:
When peeling your lemons, it is essential to only use the yellow peel. Any white pith will give your pesto a bitter taste. If you do not have a food processor, you can also use a handheld stick blender.
Photography: Chris Court
© DONNA HAY GROUP
