Bright, fresh and zesty! Our Green Pesto Spaghetti with Lemon Pangrattato brings a burst of flavour to uplift your taste buds, with a zingy pangrattato topping and a garnish of fresh parsley and lemon zest.
15 MINUTES
What you need
Food processor or blender
Large pot for boiling pasta
Frying pan
Large serving bowl
Ingredients
4 SERVINGS
For the pesto:
- 2 cups (40g) fresh basil leaves
- ⅓ cup (45g) pine nuts
- ½ cup (50g) grated parmesan cheese (or vegan alternative)
- 2 cloves garlic, minced
- ½ cup (120ml) extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
For the spaghetti:
- 12 oz (340g) spaghetti
- Salt, for boiling pasta
For the lemon pangrattato:
- ¼ cup (60ml) olive oil
- 1 cup (60g) fresh breadcrumbs
- Zest of 1 lemon
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Garnish:
- Fresh parsley, chopped
- Lemon zest
Preparation
Step 1
To prepare the pesto: combine the basil, pine nuts, parmesan cheese, garlic, and olive oil in a food processor or pestle and mortar. Process until smooth, adding salt and freshly ground black pepper to taste. Set aside.
Step 2
Cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente. Drain the pasta (reserving one cup pasta water).
Step 3
To prepare the lemon pangrattato: heat the olive oil in a frying pan over medium heat. Add the breadcrumbs, lemon zest, and minced garlic. Cook, stirring frequently, until the breadcrumbs are golden and crispy, about 5 minutes. Season with salt and freshly ground black pepper. Pour the pangrattato into a small bowl and set aside.
Step 4
In the same pan add the pasta, pesto and a little of the pasta water and stir well for about 2 minutes.
Step 5
Divide the pasta among four plates and top with the lemon pangrattato. Garnish with chopped parsley and lemon zest.
NUTRITIONAL INFORMATION
Energy (kcal): 785 | Carbohydrates (g): 87 | Sugars (g): 3 | Protein (g): 22 | Fat (g): 38 | Saturates (g): 7 | Monounsaturates (g): 23 | Polyunsaturates (g): 6| Fibre (g): 5 | Sodium (mg): 450 | Potassium (mg): 390 | Vitamin A (IU): 900 | Vitamin C (mg): 15 | Calcium (mg): 210 | Iron (mg): 4
✨ RECIPE NOTES ✨
- Make it vegan: use a vegan Parmesan alternative in the pesto sauce.
- Make it gluten-free: use gluten-free spaghetti and gluten-free breadcrumbs.
- Storage: Store leftover pesto sauce in an airtight container in the refrigerator for up to 5 days. The lemon pangrattato can be stored in an airtight container at room temperature for up to 2 days.
- Just for fun: Did you know that the word “pangrattato” means “grated bread” in Italian? It is a traditional Italian breadcrumb topping that adds a delightful crunch to pasta dishes and salads.
