Here is a simple recipe for a lemon pesto pasta, best for use with tagliatelle or spaghetti, with a touch of ground and toasted nuts.
Ingredients
Tigullio Gran Pesto alla Genovese (cremoso/creamy)
Tagliatelle o Spaghetti (90 g)
Lemon Zest (1 lemon)
Granella di Nocciole Tostate (chopped, roasted hazelnuts)
Salt
Parmigiano
Directions
- Heat water in a pot.
- Add about 120g of pesto to another pan (without heat).
- Add two spoons of hot water from step 1 to the pan with the pesto and mix.
- Add salt to water in the pot, let come to boil.
- Wash and zest lemon into the pesto pan.
- Add pasta to boiling water (set timer for about 10 minutes).
- Add more pesto sauce to the pesto pan. Bit by bit, add some pasta water to the pesto sauce.
- Put away the pesto, add oil to the surface so it doesn't oxidize and go bad.
- When the pasta is done, transfer the pasta to the pesto pan and mix well.
- Serve to plate, add additional sauce/parmigiano to taste, sprinkle the granola on top.