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lemony-pesto-pasta

This is one of those pasta dishes that’s as bright and fresh as it is comforting. The lemony pesto is vibrant, smooth, and full of flavor—thanks to a quick basil blanch that keeps it extra green and mellow. I love pairing it with string beans for a bit of crunch and texture, but you can swap in any seasonal veg that speaks to you. It’s a go-to when I want something that feels special but comes together fast. I’ve served it warm or room temp, for dinner parties or just lunch on a busy day—and it always hits. The lemon keeps things light, the Parm brings richness, and the pasta water helps everything cling together perfectly. *Best Practices* *1. Blanch the basil briefly* Just 10–15 seconds in boiling water makes the pesto greener, smoother, and less bitter. *2. Use an ice bath* It stops the cooking instantly and locks in the color—don’t skip it. *3. Don’t overcook the string beans* You want them crisp-tender so they add texture to the final dish. *4. Stream the oil in slowly while blending* This helps emulsify the pesto so it’s creamy instead of oily. *5. Reserve more pasta water than you think you’ll need* You probably won’t use all of it, but it gives you flexibility to get the texture just right. *6. Toss the pasta while it’s still hot* It helps the pesto coat the noodles evenly and melt in with the cheese. *7. Finish with plenty of Parm* It brings the whole thing together and adds that salty, nutty depth.

Ingredients