Grammy's Kitchen · Pesto Pasta · Creamy Lemon Pesto Pasta
One of 66 pesto pasta recipes we measured
7 cooks on insanelygoodrecipes.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 66.
| this recipe | typical | |
|---|---|---|
| fat | 18% | 12% |
| protein add | 44% | 22% |
| aromatics | 1% | 1% |
| vegetables and beans | 0% | 18% |
| salt | 1% | 1% |
| sweetener | 2% | 0% |
Adapts cleanly: egg-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 8 ounces dry linguine pasta |
| 1 large lemon (zest and juice) | |
| 29 g | 1/4 cup toasted pine nuts |
| 50 g | 1/2 cup Parmigiano Reggiano, grated |
| 50 g | 1/2 cup Parmesan cheese, grated |
| 3 g | 1 clove garlic, peeled |
| 50 g | 1/2 cup loosely packed fresh basil leaves, stems removed |
| 25 g | 1/4 cup loosely packed fresh parsley, stems removed |
| 4 g | 1 teaspoon granulated white sugar |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon black pepper |
| 1 g | 1/4 teaspoon red pepper flakes, optional |
| 41 g | 3 tablespoons extra-virgin olive oil |
| 15 g | 1 tablespoon water |
| extra pine nuts and Parmesan cheese, for garnish |
Method: 6 steps, published by insanelygoodrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.