Lemon Pine Nut Pesto Pasta

We had a pasta making date.

It was going to be grand. FUN. Fantastic. And, not only fabulous, but flavorful.

#damnCOVID

Well COVID changed our plans with Level Red (again), and also a little kitchen remodel, which involved painting. There was NO way I was going to attempt to work with flour in a kitchen with even a change of slightly wet paint.

Thus, we have “flexi flaky” plans for rescheduling the pasta party lesson.

 

But I couldn’t simply let it go.

I arose early, before sunrise, to make the fresh pasta and Lemon Pine Nut Pesto (from scratch), before the painting began, and to deliver to a hungry belly.

 

Garlicky and super great: Lemon Pine Nut Pesto and Fresh Pasta

Lemon Pine Nut Pesto Pasta 

Pesto:
1/2 cup pine nuts
1/2 cup Parmesan cheese
juice and zest of 1 fresh lemon
2 garlic cloves
fresh ground pepper
1/3 cup olive oil

 

In a large food processor, whir together the pine nuts, cheese, lemon zest and juice, garlic, and ground pepper. 

 

Drizzle in the olive oil and blend until nice and smooth.

 

Fresh Pasta:

2 cups all-purpose flour
2 large eggs
lemon zest

 

Follow the instructions for fresh pasta here.

 

Once cooked al dente, stir in the pesto.

 

Top with sliced Preserved Lemons.

 

Eat your heart out!