16 July 2012

Lemon parmesan herb pasta

Stolen, stolen, stolen. Before you get bored with all of my recipes, here's one I found on one of my absolute favourite blogs who in her turn got it from the Martha Stewart website. I modified it a bit to make it less of a theft and a bit more of a creative effort. Erm.


Another one of those amazing recipes that are ready in 10 minutes, require absolutely no effort and give you a taste explosion in return that will send your tastebuds flying. I mean, who would want to spend hours in the kitchen for something as boring as bœf bourgignon when you can get this marvel of a dish at the trade-off of cooking pasta and handling a blender. Seriously ...

Lemon basil herb pasta
(Adapted from london bakes)

Serves 1 famished or 2 moderately hungry eaters

An amount of whole wheat spaghetti that you deem appropriate
A good handful of grated parmesan
1 clove of garlic
5-10 almonds
Juice and zest from half a lemon
A large handful of mixed fresh herbs (I used lemon balm, parsley, thyme, basil and dill)
Olive oil

Cook the pasta according to package instructions.

Put the parmesan, almonds, garlic and herbs in a small blender, add the lemon juice, the zest, and a good splash of olive oil. Season with salt and pepper, then blend for a few seconds. The mixture should have the same consistency as pesto. If necessary, add a bit more oil and blend again.

Strain the pasta and put it in a bowl. Add the pesto, give it a good stir and serve with a basil leaf on top.

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