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Lemon Pesto Spaghetti

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
6 servings
Italian
Lemon Pesto Spaghetti
Ingredients
  • 1 (16 ounce) package spaghetti
  • 4 ounces Pecorino-Romano cheese, cut into cubes
  • 6 cloves garlic
  • 2 cups loosely packed baby spinach leaves
  • 1 cup firmly packed basil leaves
  • 1/2 cup chopped walnuts
  • 1/4 cup lemon juice
  • 1/4 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
Instructions
1
Boil a substantial quantity of salted water in a large vessel until it reaches its maximum temperature. Cook spaghetti in the boiling water for approximately 12 minutes, or until it has reached a satisfactory level of doneness but still retains some firmness in the center; drain excess water. Transfer cooked spaghetti to a spacious container.
2
Grate Romano cheese into fine pieces using the blades of a food processor until you achieve a coarse, uneven texture. Add minced garlic to the processor and blend until the cheese and garlic are thoroughly combined. Introduce fresh spinach, chopped basil, toasted walnuts, a squeeze of lemon juice, the grated zest of lemons, and a pinch of salt into the processor. Process until the mixture forms a dense, thick paste, scraping down the sides of the bowl as necessary.
3
While the processor continues to function, slowly pour olive oil into the mixture through its feed tube. Continue blending until the oil is fully incorporated and has a smooth, uniform consistency.
4
Pour the prepared sauce over cooked spaghetti and thoroughly mix to coat the pasta evenly.