Spaghetti with lemon pesto from Milk Street Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine (page 135) by Christopher Kimball

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • intrepidcook on January 21, 2024

    I substituted almond pulp (since I have so much on hand from making almond milk) and for pasta I toasted angel hair spaghetti (10 minutes in 350’F oven). Added a clove of garlic when making the lemon pasto. For the lemon zest, I just used my home-grown Meyer lemons - scraped out the pith with a spoon edge to leave the outer peels. Added quartered artichoke hearts as a final step to the tossed cooked pasta, the lemon pesto and some of the pasta water.

  • amandaeats on February 14, 2022

    Loved this!! Added a clove of garlic to the pesto but otherwise made as written. Perfect.

  • D.Barker on January 25, 2022

    This was exactly what I wanted in a lemon pasta! Not too puckery, it was a really subtle lemon flavor. We will definitely be making this again, and adding it to our favorite recipes.

  • et12 on May 02, 2021

    Exactly what we wanted in an easy to make pasta dish that is comforting and full of flavour. Took no time to put together. Will definitely make again!

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