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Lemon Pesto Pasta Photo

Lemon Pesto Pasta Recipe

Erin D.
Lemon Pesto Pasta that's as bright as it is garlicky. Perfect for picnics, road trips, or any night of the week.
4 from 178 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine Italian
Servings 4
Calories 325 kcal

Ingredients
  

  • 1 teaspoon Olive Oil
  • 4 cloves Garlic minced
  • 8 ounces Whole Wheat Pasta or gluten free - orecchiette is my favorite
  • 1/3 cup Pesto
  • 1/4 cup Fresh Basil sliced
  • 2 tablespoons Pecorino Romano Cheese or Parmesan, grated
  • 2 teaspoons Lemon Zest
  • 1-3 teaspoons Lemon Juice if needed
  • Salt and Pepper

Instructions
 

  • In a small saucepan over medium heat, heat the olive oil until hot and then add the minced garlic.
  • Cook, stirring ocassionally, until the garlic just starts to turn brown, about 1-2 minutes. Set this aside.
  • In a large pot, cook the pasta according to the package instructions.
  • Drain the pasta and return the pasta back to the pot. Add the cooked garlic, pesto, basil, cheese, lemon zest, and if you need to add some extra liquid, add the lemon juice.
  • Stir thoroughly to make sure all the pasta is coated.
  • Add salt and pepper to taste and serve immediately.
  • Refrigerate any leftovers for up to 5 days.

Nutrition

Calories: 325kcalCarbohydrates: 43gProtein: 12gFat: 11gSaturated Fat: 3gSodium: 192mg
Keyword Boiled, Dinners, Easy Dinners, Healthy, Healthy Eating, Italian, Pasta, Pesto
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