Zesty Pesto Spaghetti with Lemon Pangrattato

Zesty Pesto Spaghetti with Lemon Pangrattato recipe

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. 


What you need

Food processor or blender

Large pot for boiling pasta

Frying pan

Large serving bowl



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



  • Fresh parsley, chopped
  • Lemon zest


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.


Energy (kcal): 785 | Carbohydrates (g): 87 Sugars (g): 3 | Protein (g): 22 | Fat (g): 38 | Saturates (g): 7 | Monounsaturates (g): 23 | Polyunsaturates (g): 6Fibre (g): 5Sodium (mg): 450 Potassium (mg): 390 | Vitamin A (IU): 900 Vitamin C (mg): 15 Calcium (mg): 210Iron (mg): 4


  • 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.

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