This light refresh flavourful pasta is so easy to make and perfect for those hot summer months when you are craving pasta! The homemade basil pesto has a bold garlic flavour with fresh local basil, and the lemon offers that citrus freshness throughout making this pasta a keeper!
I made this pasta dish with in mind to serve it with these delicious Chicken Pesto Meatballs. The outcome was absolutely delicious! The pasta is light and refreshing, and this version of chicken meatballs has tons of flavour, light and are a healthy option. Would you believe it if I said this pasta dish is super easy to make and it’s ready within 20 minutes!!
WHAT MAKES THIS DISH SO DELICIOUS
Like most if not all recipes, it takes a combination of flavours and quality of ingredients. I want to make a point by saying you DO NOT need a lot of ingredients to create a delicious recipe or a meal. Sometimes, I get caught up in thinking that I need to add this and that in order for my recipe to be appealing and delicious. Then I constantly hear it from top chefs saying, simplicity is the key to an outstanding dish!
This recipe only needs a few ingredients and I have to say what really adds the depth of flavour is the pesto. Let’s be honest, pesto is often made with fresh ingredients you have on hand, then yummy garlic which I can’t seem to get enough of and don’t forget whenever you add this wonderful citrus lemon juice to a recipe, it will enhance the flavours further. A good quality extra virgin olive oil can make or break a flavourful recipe.
RECIPE INGREDIENTS
Pasta: I used spaghetti noodles, and found they coated nicely with the ingredients I added; however if you use another pasta, keep in mind, this recipe has very little sauce, it’s basically olive oil, and pesto
Seasoning: salt and pepper
Red onion: it tends to milder then your regular cooking onion, but enough onion flavour
Spinach: adds colour and is healthy
Lemon juice: adds a lovely fresh citrus flavour and makes this pasta dish uniquely delicious
Basil Pesto: I make my own pesto and freeze it for times like this or if basil is in season then I make fresh, you can always use store bought pesto
Parmesan: adds lots of flavour
Parsley: is rich in colour and flavour
HOW TO MAKE THIS PASTA DISH
Add all the ingredients into the food processor or blender except for the olive oil. Begin by pulsing for about 10 seconds, and again 5-10 seconds, once the basil, garlic and walnut, are finely chopped, then begin adding olive oil. Continue until the pesto becomes a sauce. Tap the recipe for this Fresh Basil Pesto with Walnuts.
While the pasta is cooking, heat skillet to medium temperature, add olive oil. Once oil is heated through, add shallot and sauté for 2 minutes and add spinach, and cook until softened. Add lemon juice, and season with salt and pepper. Then add 4 tablespoons or 1/4 cup to the pasta dish.
STORING:
Store this pasta dish in the refrigerator for up to 4 days. If you decide to make the Chicken Meatballs, then I would suggest to only keep it no more then 3 days. Chicken is best eaten within 2 days.
I served this delicious pasta with Chicken Pesto Meatballs and is was a wonderful compliment, the flavour were similar yet the texture and flavour from the meatballs were so delicious. Serve this any day of the week, it’s such an easy quick pasta dish that your family will enjoy!
wHAT TO SERVE THIS DELICIOUS DISH WITH:
Light Lemon Pesto Pasta
Equipment
- sauce pot and skillet
Ingredients
- 8 oz spaghetti pasta
- 1/2 tsp Himalayan salt
- 1 tbsp extra virgin olive oil
- 1/2 red onion, finely chopped
- 3 cups organic spinach
- 4 tbsp lemon juice
- salt and pepper
- 2-3 tbsp pasta water
- 4 tbsp homemade basil pesto (store bought is an option)
- 2 tbsp Parmesan plus extra for garnishing
- 2 tbsp parsley, chopped for garnishing
Instructions
- Fill a medium to large size pot with water, once it comes to a boil, add salt and pasta. Follow instructions on package and cook until al denta.
- Meanwhile, heat skillet to medium temperature, add olive oil. Once oil is heated through, add shallot and sauté for 2 minutes and add spinach, and cook until softened. Add lemon juice, and season with salt and pepper.
- Drain pasta in a colander and reserve about 2-3 tablespoon, and add to skillet.
- Add pesto to skillet, give or take, and blend well, then add pasta and evenly toss to coat the pasta.
- Garnish with Parmesan cheese and serve with Chicken Pesto Meatballs.
Saw this. And needed to have it! Great recipe. My daughter made it for us tonight with basil from our garden. Loved the lemon. Disappointed that there are no leftovers. Next time—and there WILL be a next time—we will be doubling the recipe. Thank you for another winner!!
Hi Anne Marie,
That’s great! I am so pleased you and your family enjoyed it. I have to say it’s a perfect summer pasta! That’s so awesome your daughter made this pasta dish. 🙂
You’re very welcome Anne Marie 🙂
Rose