By Christopher Kimball For The Associated Press In Amalfi, Italy, cooks making pesto forgo the classic fresh basil in favor of strips of zest from the local lemons, “sfusato amalfitano.” Combined w…
Spaghetti With Lemon Pesto, from “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” uses thin strips of lemon zest in the pesto, and more in the pasta water, to perfume the noodles. In Amalfi, Italy, cooks making pesto forgo the classic fresh basil in favor of strips of zest from the local lemons, “sfusato amalfitano.” Combined with almonds, Parmesan and oil, it makes a bright, aromatic pesto perfect for tossing with pasta.
Instead of pounding the pesto with a mortar and pestle — as is classic with basil pesto — we use the food processor. The zest is removed from the lemons in large, thin strips, leaving the bitter white pith behind. Olive oil then is added and processed until just incorporated. Cook the spaghetti in the lemon-scented pasta water until al dente, then combine with the pesto and some of the starchy pasta cooking water.
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