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Spaghetti with sun-dried tomatoes, walnuts and lemon pesto

Traditional Italian recipe. Sun-dried tomatoes, walnuts and lemon pesto for pasta.
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Prep Time 5 minutes
Total Time 5 minutes
Course first course
Cuisine traditional Italian, vegetarian
Servings 3 person(s)
Calories 333 kcal

Ingredients
  

  • 1 cup fresh basil leaves
  • 8 or more walnuts
  • 3 tbsp grated Parmesan cheese
  • 1 garlic clove
  • lemon zest to taste
  • 100 g sun-dried tomatoes in oil
  • extra virgin olive oil I used 3 tbsp
  • salt and pepper to taste
  • 300 g speghetti pasta
  • capers optional

Instructions
 

Instructions: Spaghetti with sun-dried tomatoes, walnuts and lemon pesto

  • Cook the spaghetti al dente following the instructions on the box.
  • Put the basil, garlic, grated Parmesan cheese, walnuts, drained sun-dried tomatoes and some lemon zest in a blender.
  • Blend all the ingredients and gradually add the olive oil to get the desired consistency. Taste, regulate with salt and pepper and blend again.
  • Pour the pesto over the cooked pasta and cook a minute in the pan. Add some capers and serve.

Notes

The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Nutrition

Serving: 3personsCalories: 333kcal
Keyword basil, easy pasta dish, easy vegetarian, parmesan, pasta idea, sun-dried tomatoes
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