Grammy's Kitchen · Pesto Pasta · Light Lemon Pesto Pasta
One of 155 pesto pasta recipes we measured
from www.allrecipes.com
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 67 cooks on www.allrecipes.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
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Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 (16 ounce) package spaghetti |
| 113 g | 4 ounces Pecorino-Romano cheese, cut into cubes |
| 18 g | 6 cloves garlic |
| 60 g | 2 cups loosely packed baby spinach leaves |
| 100 g | 1 cup firmly packed basil leaves |
| 58 g | 0.5 cup chopped walnuts |
| 61 g | 0.25 cup lemon juice |
| 0.25 teaspoon lemon zest | |
| 2 g | 0.25 teaspoon salt |
| 27 g | 2 tablespoons olive oil |
Method: 4 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My family thought this recipe was fantastic and my mother asked for the recipe. We did use only 4 cloves of garlic as we thought 6 would be excessive. I also added in some pine nuts, as I did not have quite enough walnuts. I blended it all in my Nutribullet , ” — a cook, 5★
“Emergency lunch, and not much to eat. So I pulled out my AllRecipes and went into the garden. This was really good, but I added in a lot more garlic, some black pepper and doubled the recipe on linguini. Not a scrap left over, and I loved the addition of lemon” — a cook, 4★