Lemon Pesto Pasta

 By @themancuniancook

 Serves 4.


  • 1 yellow bell pepper, quartered and roasted
  • 1 garlic clove
  • Zest and juice of half a lemon
  • 70g cashews, roasted
  • 4 basil leaves (+ extra for garnish)
  • 40g Parmesan cheese (+ extra for garnish)
  • 70ml olive oil
  • A handful of baby tomatoes, chopped into eighths
  • 400g Yorkshire Pasta Fusilli
  • Salt and black pepper to taste

Step by Step Instructions

pesto Step 1

Preheat your oven to 180°C. Place the quartered yellow bell pepper on a baking tray and roast it in the oven until it becomes tender and slightly charred. Remove from the oven and let it cool.

pesto Step 2

Place the cashews onto a baking tray land roast them in the oven until golden and release their aroma. 3. Keep a small number of cashews aside if you prefer a slightly chunkier pesto.

pesto Step 3

In a blender or pestle and mortar, combine the roasted yellow pepper, roasted cashews, lemon juice, lemon zest, 2 basil leaves, Parmesan cheese, olive oil, and garlic.

pesto Step 4

Blend or pound the mixture until you achieve your desired texture. For a chunkier pesto, add the reserved cashews and pulse them through the finished pesto.

pesto Step 5

Taste the pesto and season it with salt and black pepper according to your preference. If you want a thicker pesto, add more cashews; for a looser consistency, add additional olive oil.

Step 1

Roughly chop two of the basil leaves and set them aside to stir through the sauce later.

Step 2

Cook the Yorkshire Fusilli Pasta in salted boiling water according to the package instructions until it reaches al dente. Before draining the pasta, reserve a small amount of pasta water.

Step 3

In the same pan, return the drained pasta, pesto, and a splash of the reserved pasta water. Place the pan on low heat.

Step 4

On a low heat stir the pesto through the pasta pasta until the sauce thickens and coats the pasta in a creamy texture.

Step 5

Once the pesto sauce reaches the desired consistency, stir in the remaining chopped basil leaves and the chopped baby tomatoes.

Step 6

To serve, plate the Lemon Pesto Pasta and garnish each portion with additional grated Parmesan cheese, lemon zest and basil.