When it comes to all things Italian, I can’t help but be drawn to them like iron filings to a magnet. Italy is not only a place of rich culture and history, but it’s also home to one of the Blue Zone hotspots in the world. In these areas, centenarians thrive, and one of the secrets to their longevity is the Sicilian lemon pesto that I’m excited to introduce into my life.
While lemon pesto is often enjoyed with orzo, a cute and tiny white pasta, I personally prefer to use buckwheat pasta from Northern Italy. Not only is it delicious, but it also provides a higher amount of fiber and lysine compared to white pasta.
Wholegrains are an essential part of my diet, and buckwheat is an exciting addition due to its nutritious fiber and lysine content. It’s a more wholesome choice compared to white pasta.
Not only does this pasta dish offer the health benefits of buckwheat, but it also contains the nutritional punch of lemons’ limonoids and vitamin C, as well as the cholesterol-cutting properties of extra-virgin olive oil. It’s truly a knockout choice for a healthy pasta evening.
Lemon Pesto Pasta
Serves 4
You will need:
Zest and juice of one unwaxed lemon
Large palmful of Parmesan shavings, plus more to finish
Large palmful of unsalted almonds or walnuts
Two cloves garlic, peeled and grated
120ml extra virgin olive oil
Buckwheat pasta, enough for four
Flat leaf parsley, to finish
Freshly cracked black pepper and sea salt, to finish
1. To prepare the lemon pesto, use a nifty potato peeler to zest the unwaxed lemon. This will give the pesto a fabulous chunky texture. Similarly, use a potato peeler to create strips of hard Parmesan cheese instead of grating it. Add these ingredients to a food processor along with the lemon juice, almonds or walnuts, and grated garlic. Pulse for 5 seconds, then slowly add the olive oil down the chute. Set aside.
2. Bring a saucepan of salted water to a boil. When the water tastes like the sea, add the buckwheat pasta and cook according to the manufacturer’s guidelines.
3. Once the pasta is cooked al dente, strain it and reserve 1 mug’s worth of pasta water (this is a quintessential Italian tip!).
4. Add the lemon pesto to the cooked pasta and stir vigorously, adding the reserved pasta water to achieve the desired consistency.
5. Plate up the pasta and finish with generous amounts of flat-leaf parsley and a generous portion of shaved Parmesan on top. Season with freshly cracked black pepper and a pinch of sea salt, if necessary (taste first!). This lemon pesto is versatile and can be used in various ways, such as spreading it over sourdough and ricotta, mixing it into creamy mash, serving it alongside baked salmon, or enjoying it with Sunday’s roast chicken.
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