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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.
4 to 6
Servings
25 minutes
Ingredients
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4
lemons
-
1
cup slivered almonds
Directions
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01Using a vegetable peeler (preferably a Y-style peeler), remove the zest from the lemons in long strips; try to remove only the colored portion of the peel, not the white pith just underneath. You should have about ⅔ cup zest strips.
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February 6, 2024
Overall, pretty bland
This recipe was interesting but unfortunately, we weren't crazy about it. The lemon flavor was slight, and overall, not much to it. I don't think I'd make again. Generally, I really like Milk Street recipes so a bit disappointing.
February 6, 2024
Lacks flavor
I was excited to try take on pesto, and expected a subtle flavor. However, the overall flavor was underwhelming without a strong lemon flavor or parmigiano reggiano - it’s as if the fine ingredients canceled themselves out.
February 8, 2024
Yuck
I followed directions to the letter, but this was truly terrible. Other recipes from Milk Street have been delicious, but this was NOT a hit.
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