Summer in a Pasta Recipe

This tastes just like summer. 

We made this for lunch about a month ago- and now we are seeing it all over the place- with one big difference- this recipe has no garlic.

We made it because it was lemon-centric and because it did not contain any garlic. 

Summer in a pasta!.   

Summer in a Pasta Recipe


4 lemons

Kosher Salt & Black Pepper

1 lb spaghetti

½ cup slivered almonds

1 oz parmesan cheese cut into 1″ pieces

 ⅓ cup EVOO

2T finely chopped chives



  • Peel the zest from the lemons in long, wide pieces- trying to get only the yellow peel
  • Boil 2 qts of water, 2 tsp salt, and half the zest until boiling, then discard the zest 
  • Add spaghetti and cook until al dente- about 8-12 minutes
  • Before draining the pasta, measure out 1 ½ cups of the cooking water. Drain pasta and return to pot
  • In a food processor combine the rest of the lemon strips, parmesan cheese, almond, salt & pepper. Process for 10-20 seconds. 
  • Add the EVOO and process for another 10 seconds until the oil is mixed in. 
  • Add the pesto and ½ cup of the saved water to the pasta. Toss to combine and add more water, if necessary 
  • Toss in chives, additional grated cheese, and S & P. 
  • Enjoy 


It’s delicious! 

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