Lemon Pesto Pasta

Happy Friday Everyone!

Has this not been the longest short week ever? Seriously though. Good thing I went to an awesome show last night! I saw the Lumineers and they are phenomenal. Love ’em, just love ’em.

So, I’ve decided to challenge myself this month. I am going to post everyday (including weekends!) this month. Therefore, if you have any suggestions, tips, recipes or restaurants you’ve been dying to try, please send them my way! Thanks to all of you lovely people, I had a spike in traffic this month and its been the best month on record!! Thanks y’all!! To return all that love I want to give y’all more of what ya want! So tell me your thoughts and dreams and let’s do this.

Summer is definitely setting in here
in Austin, TX. Temps are creeping up to almost 100 degrees! Which makes me want lemons. So today I give you lemon pesto pasta. Because you all know how much I love pesto. And pasta. And of course, I put a poached egg on top. Because I love those too. I decided to switch up my normal pesto and go lemon-y. And cheesy.


You’ll need:
Whole Wheat Angel Hair Pasta (thats my fav)
Frozen Peas
Red Bell Pepper
1 Lemon
Fresh Mint
Handful of Almonds
Romano Cheese
Green Onion
Crushed Red Pepper
Olive Oil

3 cloves of garlic
Salt and Pepper
Poached egg if you’re into those…


Do a rough chop of the lemon, green onions, romano cheese and garlic…


Throw that all into a food processor. With the almonds,crushed red pepper flakes, a little kosher salt and few tablespoons of olive oil. Be sure to wash the lemon because I put mine in rind and all.


Blend that all until smooth. Well smooth-ish. This pesto will be a little chunkier than others.


Get that pasta boiling… and then move onto the red bell pepper. Cut out the white part on the inside.


Chop up the red bell pepper and mince a few leaves of mint. Just a touch… not too much.


Once the angel hair is al dente, throw the frozen peas in the hot pasta water and they will cook on their own in about 3 minutes.


Drain the water from the pasta and peas. Add the red bell pepper, mint and lemon pesto and mix all together.


Dont forget the poached eggs!


Plate the lemon pesto pasta and slide the poached egg on top. Gorgeous colors if I do say so myself!


Just love this.


Ready to crack that yolk? Wait for it… Wait for it…


Aww yeah!


Eat up and enjoy!

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Natalie Paramore

The places I go, the things I do and what I eat.

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2 Comments

  1. Reply

    Z

    June 1, 2012

    Natalie:

    LOVE your blog. Such talent!

    I truly enjoy your tips, recipes, and opinions.

    Abrazos,

    Z

    • Reply

      NParamore

      June 1, 2012

      Thank you Senator! Your support is so encouraging. Just what I needed today 🙂 xoxo

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