SPAGHETTI AL PESTO | RECETA ITALIANA RECETAS

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BEST SPAGHETTI WITH LEMON PESTO RECIPE - HOW TO MAKE ...



Best Spaghetti with Lemon Pesto Recipe - How to Make ... image

This pasta dish is modeled on the spaghetti al pesto di limone that Giovanna Aceto made for us on her family’s farm in Amalfi, Italy. The lemons commonly...

Proporcionado por 177MILKSTREET.COM

Tiempo Total 25 minutes

Hora de Cocinar 25 minutes

Rendimiento 4 Servings

Número de Ingredientes 8

4 lemons
Kosher salt and ground black pepper
1½ teaspoons white sugar, divided
1 pound spaghetti
½ cup slivered almonds
1 ounce (without rind) Parmesan cheese, cut into rough 1-inch pieces, plus finely grated Parmesan to serve
⅓ cup extra-virgin olive oil, plus more to serve
2 tablespoons finely chopped fresh chives

Paso a Paso:

  • Using a vegetable peeler (preferably a Y-style peeler), remove the zest from the lemons in long, wide strips; try to remove only the colored portion of the peel, not the bitter white pith just underneath. You should have about ⅔ cup zest strips.
  • In a large pot, combine 2 quarts water, 1 1/2 teaspoons salt, 1 teaspoon of sugar and half of the zest strips. Bring to a boil and to cook for 2 minutes, then remove and discard the zest. Add the spaghetti and cook until al dente. Reserve 1½ cups of the cooking water, then drain the pasta and return it to the pot.
  • Meanwhile, in a food processor, combine the remaining zest strips, the almonds, Parmesan, the remaining ½ teaspoon sugar and ¼ teaspoon each salt and pepper. Process until the mixture resembles coarse sand, 10 to 20 seconds. Add the oil and process just until the oil is incorporated (the mixture will not be smooth), about another 10 seconds; set aside until the pasta is ready.
  • To the spaghetti in the pot, add the pesto and ¾ cup of the reserved pasta water, then toss to combine; add more reserved pasta water as needed so the pesto coats the noodles. Toss in the chives. Taste and season with salt and pepper. Serve drizzled with additional oil and with additional grated Parmesan on the side.

BEST SPAGHETTI WITH LEMON PESTO RECIPE - HOW TO MAKE S…



Best Spaghetti with Lemon Pesto Recipe - How to Make S… image

This pasta dish is modeled on the spaghetti al pesto di limone that Giovanna Aceto made for us on her family’s farm in Amalfi, Italy. The lemons commonly...

Proporcionado por 177MILKSTREET.COM

Tiempo Total 25 minutes

Hora de Cocinar 25 minutes

Rendimiento 4 Servings

Número de Ingredientes 8

4 lemons
Kosher salt and ground black pepper
1½ teaspoons white sugar, divided
1 pound spaghetti
½ cup slivered almonds
1 ounce (without rind) Parmesan cheese, cut into rough 1-inch pieces, plus finely grated Parmesan to serve
⅓ cup extra-virgin olive oil, plus more to serve
2 tablespoons finely chopped fresh chives

Paso a Paso:

  • Using a vegetable peeler (preferably a Y-style peeler), remove the zest from the lemons in long, wide strips; try to remove only the colored portion of the peel, not the bitter white pith just underneath. You should have about ⅔ cup zest strips.
  • In a large pot, combine 2 quarts water, 1 1/2 teaspoons salt, 1 teaspoon of sugar and half of the zest strips. Bring to a boil and to cook for 2 minutes, then remove and discard the zest. Add the spaghetti and cook until al dente. Reserve 1½ cups of the cooking water, then drain the pasta and return it to the pot.
  • Meanwhile, in a food processor, combine the remaining zest strips, the almonds, Parmesan, the remaining ½ teaspoon sugar and ¼ teaspoon each salt and pepper. Process until the mixture resembles coarse sand, 10 to 20 seconds. Add the oil and process just until the oil is incorporated (the mixture will not be smooth), about another 10 seconds; set aside until the pasta is ready.
  • To the spaghetti in the pot, add the pesto and ¾ cup of the reserved pasta water, then toss to combine; add more reserved pasta water as needed so the pesto coats the noodles. Toss in the chives. Taste and season with salt and pepper. Serve drizzled with additional oil and with additional grated Parmesan on the side.

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