Lemon Pesto Pasta

Soft noodles laced with an ultra-flavorful blend of basil pesto, lemon, and sun-dried tomatoes. Showered with parmesan cheese and fresh basil, this dish is off the charts.

Course Main Course, Side Dish

Cuisine American, Italian

Diet Low Fat, Vegetarian

Keyword fusilli, lemon, lemon pesto, pasta with pesto, pesto

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 452kcal

Author Robin Miller

Ingredients

12 ounces pasta of choice
1 cup chopped or sliced oil-packed sun-dried tomatoes excess oil drained
1/4 cup prepared basil pesto
2 tablespoons grated parmesan cheese plus more for serving
1 lemon halved (1 tablespoon juice for the sauce; lemon slices for serving)
Salt and freshly ground black pepper
Fresh basil for serving optional

Instructions

Cook the pasta according to the package directions. Drain, reserving 1/3 cup of the pasta water, and cover with foil to keep warm.
Meanwhile, in a large skillet, combine the sun-dried tomatoes and pesto. Set the pan over medium heat and bring to a simmer. Reduce the heat to low and simmer for 5 to 10 minutes (while you wait for the pasta).
Fold in the pasta and reserved pasta cooking water and cook for 1 to 2 minutes, until the sauce thickens and the pasta is heated through. Fold in the parmesan cheese and 1 tablespoon lemon juice. Season to taste with salt and black pepper.
Serve with lemon slices, fresh basil, and extra parmesan cheese on the side.

Nutrition