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Lemon Basil Pesto Pasta

Lemony fresh with fresh basil pesto and juicy cherry tomatoes, this spaghetti dish is summer on a plate. This one-pot summer dish is a celebration of flavors. In addition, this Lemon Basil Pesto Pasta is vegan, kid-approved, and ready in 20 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 0
Course: Main Course, Side Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 10 Oz Whole Wheat Spaghetti (Cook according to the package instruction)
For lemon Basil Pesto
  • 1 Cup Fresh Basil Leaves
  • 1 Clove Garlic
  • 2 Tbsp Walnuts/pine Nuts
  • 2 Tbsp Olive Oil
  • 1 Medium Lemon Juice from the whole lemon
  • Salt According to taste
Other ingredients For paking the pasta
  • 1 Tbsp Olive Oil
  • 2 Cloves Chopped Garlic
  • 1 Tsp Red Pepper Flakes (Optional)
  • 1 Cup Juicy Cherry Tomatoes
  • Basil Leaves for Garnish

Method
 

  1. In a food processor or mixture combine basil leaves, garlic, lemon juice, walnuts and olive oil to make a delicious pesto. Add a little bit of salt to it.
  2. Cook pasta according to the package instructions.
  3. Take a pan and heat oil in it.
  4. Once it's hot enough add chopped garlic to it. Saute for 30 seconds.
  5. Add cherry tomatoes to it and cook till they burst out.
  6. Mix basil pesto with the tomatoes.
  7. Toss spaghetti in this pasta pan and coat it nicely with the sauce.
  8. Add red pepper flakes and after adjusting the seasoning, serve garnished with fresh basil leaves.
  9. Enjoy.
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