Donna tries Milk Street’s lemon pesto recipe inspired from the lemons abundant on the Amalfi Coast.
#lemonpesto #Amalficoast #lemonpasta
Ingredients:
1 pound spaghetti
Lemon rind from 4 lemons (divided)
1 ½ teaspoons sugar
1 ounce Parmesan cheese, cut into chunks
⅓ cup Extra Virgin Olive Oil
½ cup almonds
1 teaspoon salt
½ teaspoon pepper
Grated Parmesan and chopped chives for garnish
Directions:
In a large pot, bring 3-4 quarts of water to boil with half the lemon peel and 1 teaspoon sugar. Boil for 2 minutes, remove the rind and discard. Add the spaghetti and cook to package directions or until aldente.
While the spaghetti cooks make the pesto. In a food processor add the remaining lemon rind, sugar, almonds, parmasean cheese and salt and pepper. Pulse until the mixture is crumbly. Slowly add the olive oil and pulse for 15 seconds.
Reserve 1 ½ cups of pasta water, drain the spaghetti. Return the spaghetti to the pot, add the pesto and about 1 cup of pasta water. Stir the pesto and water with the spaghetti to create a sauce and finish the cooking process, adding more pasta water as needed.
Serve immediately with a sprinkle of parmesan cheese and chopped chives.
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