Tangy Lemon Pesto Pasta
Description
"We know this dish stirs up quite a controversy among foodies and traditionalists. Though some may gasp at the thought of squeezing a lemon into their beloved pesto, the ones who make it tend to never go back. This tangy twist turns it into the most mouthwatering pesto you will ever try."
Ingredients
- one 16-ounce (454 g) box mafalda or trenette
- 3 cups (750 ml) packed fresh basil leaves
- 2 tablespoons (30 ml) nutritional yeast
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/4 cup (60 ml) vegan parmesan, plus more for garnish
- 2 garlic cloves
- 1/2 teaspoon (2.5 ml) chili flakes
- 1/2 cup (125 ml) extra-virgin olive oil
- kosher salt and freshly ground black pepper
Directions
- Bring a large pot of water to a boil and cook the pasta until al dente per the package directions. Drain, reserving ½ cup (125 mL) of the pasta water.
- To a food processor, add the basil, nutritional yeast, lemon juice, parmesan, garlic, chili flakes, and olive oil. Season with salt and pepper and pulse until smooth.
- Transfer the pasta back to the pot, add the pesto, and toss to coat the pasta evenly. Add reserved pasta water as needed for the consistency you prefer. Garnish with parmesan and serve.
