Almond and Lemon Pesto Pasta
By @kellysalwayscooking
Adapted from Milk Street Kitchen
Serves 4
Ingredients:
Instructions:
Using a vegetable peeler (preferably a Y-shaped one), remove the zest from the lemons in long, wide strips. Remove only the yellow rind; avoid the white pith below. You should have about 2/3 cup of zest strips.
In a large pot, combine 2 quarts of water, 2 teaspoons of salt, 1 teaspoon of sugar, and half of the zest strips. Bring to a boil and cook for 2 minutes, then remove and discard the zest. Add the pasta and cook a minute shy of al dente. Reserve one cup of the pasta cooking water and drain the pasta, then return to the pot.
Meanwhile, in a food processor, combine the remaining zest strips, almonds, Parmigiano Reggiano, remaining 1/2 teaspoon of sugar, and a 1/4 teaspoon each of salt and pepper. Process until the mixture resembles coarse sand, 10-20 seconds, then add the oil and process another 10 seconds. The mixture will not be smooth. Set aside.
To the hot spaghetti in the pot, add the pesto and 3/4 cup of the pasta cooking water. Stir vigorously and the sauce will begin to emulsify and become creamy. Add the remaining 1/4 cup of pasta cooking water, and continue stirring vigorously, making sure the sauce coats all of the noodles. Taste and adjust seasoning as necessary. Serve with chopped chives and the grated Parmigiano Reggiano.
Adapted from Milk Street Kitchen
Serves 4
Ingredients:
- 4 lemons
- salt and pepper
- 1 1/2 teaspoons sugar
- 1 lb long pasta, such as spaghetti, bucatini, or linguine
- 1/2 cup almonds (whole, slivered, sliced - whatever you have on hand)
- 1 oz Parmigiano Reggiano without rind, cut into a few pieces, plus some grated to serve
- 1/3 cup extra virgin olive oil
- 2 tablespoons finely chopped fresh chives
Instructions:
Using a vegetable peeler (preferably a Y-shaped one), remove the zest from the lemons in long, wide strips. Remove only the yellow rind; avoid the white pith below. You should have about 2/3 cup of zest strips.
In a large pot, combine 2 quarts of water, 2 teaspoons of salt, 1 teaspoon of sugar, and half of the zest strips. Bring to a boil and cook for 2 minutes, then remove and discard the zest. Add the pasta and cook a minute shy of al dente. Reserve one cup of the pasta cooking water and drain the pasta, then return to the pot.
Meanwhile, in a food processor, combine the remaining zest strips, almonds, Parmigiano Reggiano, remaining 1/2 teaspoon of sugar, and a 1/4 teaspoon each of salt and pepper. Process until the mixture resembles coarse sand, 10-20 seconds, then add the oil and process another 10 seconds. The mixture will not be smooth. Set aside.
To the hot spaghetti in the pot, add the pesto and 3/4 cup of the pasta cooking water. Stir vigorously and the sauce will begin to emulsify and become creamy. Add the remaining 1/4 cup of pasta cooking water, and continue stirring vigorously, making sure the sauce coats all of the noodles. Taste and adjust seasoning as necessary. Serve with chopped chives and the grated Parmigiano Reggiano.
