Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
A citrusy take on pesto that flavors the pasta from the inside out
Spaghetti with Lemon Pesto
This unusual pasta dish is modeled on the spaghetti al pesto di limone from Italy’s Amalfi coast. Amalfi lemons, best known for their use in the production of limoncello, an Italian lemon liqueur, are enormous, with extremely thick skin and a sweet, floral fragrance and flavor. By comparison, the variety of lemons commonly available in the U.S. are sharper and more brash in taste. So to make a lemon pesto that approximated the original, we use a little sugar to temper any harshness. For an extra layer of citrus complexity, we add lemon zest to the pasta cooking water; the oils that the zest releases lightly perfumes the spaghetti and reinforces the lemony notes of the pesto.
Ingredients
-
4
lemons
-
Kosher salt and ground black pepper
Directions
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT