Tangy Lemon Pesto Pasta

Recipes
Written By Chloe Crane-Leroux

SERVINGS: 2 to 4
TOtal Time: 30 Minutes

INGREDIENTS

  • 12 oz (340g) linguine pasta

  • 2 large lemons, peeled with a peeler and juiced

  • 1/2 cup sliced almonds

  • 1/2 cup vegan parmesan cheese, grated

  • 3/4 cup extra-virgin olive oil, plus 2 tablespoons for skillet

  • 2 cloves garlic, minced

  • 1 teaspoon onion powder

  • Salt and pepper to taste

RECIPE

In a large pot, bring salted water to a boil. Add the linguine pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water, and set aside.

Use a peeler to remove the zest from both lemons. Ensure not to include the white pith as it can be bitter. Finely chop the lemon zest and set aside. Cut the lemons in half and squeeze out the juice, discarding any seeds. 

In a food processor, combine the chopped lemon zest, minced garlic, sliced almonds, and onion powder. Pulse until the mixture is finely chopped and well combined.

With the food processor running, gradually pour in the freshly squeezed lemon juice and extra-virgin olive oil through the feed tube. Continue blending until the pesto reaches a smooth and creamy consistency. Season with salt and pepper to taste.

In a large skillet, bring 2 tablespoons olive oil to a low heat, add lemon pesto sauce. 

Toss the cooked linguine with the lemon pesto until the pasta is evenly coated. If the sauce is too thick, add some reserved pasta water, a tablespoon at a time, until desired consistency is achieved.

Transfer the tangy lemon pesto pasta to individual serving plates. Sprinkle vegan parmesan cheese and pepper over each portion.

Enjoy!

Bon appétit!

 
Chloe Crane-Leroux
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