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Farfalle with Spinach and Lemon Pesto
This speedy pasta was inspired by the spaghetti al pesto di limone that Giovanna Aceto made for us on her family’s farm in Amalfi, Italy. Instead of lemon juice, which is sharp and acidic, we use lemon zest, where the essential oils reside. We use lemon zest in two ways, half in the cooking water and half in the pesto. The result is well-rounded lemony flavor without a hint of harshness. For textural contrast, we sprinkle on toasted almonds before serving.
cup slivered almonds