Ten minutes, one jar you forgot you had, and suddenly dinner’s the best thing that’s happened all week.
Hey Lolly
Ever had one of those nights where dinner just happens? You’re staring into the fridge, spot something you forgot you bought, and suddenly you’re ten minutes away from the best bowl of pasta you’ve made in months. That’s exactly how this preserved lemon pasta came to life.
Preserved Lemon WILL Change Everything!
Fresh lemon can be sharp, almost aggressive. Preserved lemon is different. Mellower, brinier, with this salty depth. I use Belazu preserved lemons for this (you can find them in most supermarkets), and they’re perfect, soft enough to chop finely and punchy enough to carry the whole dish. Toss them into butter and starchy pasta water and you get a sauce that’s glossy and light, but somehow still feels indulgent.
No cream needed. Just butter, pasta water, and cheese doing what they do best. Emulsifying into something silky that coats every strand of this preserved lemon pasta.
Enter the Walnut Pesto
Because one-note pasta will NEVER live on this blog!
We’re finishing this bowl with a roasted walnut pesto, warm, nutty, and slightly coarse. It’s the contrast and the texture that will have you chasing your fork around the bowl.
A Few Tips Before You Start
Toast your walnuts until they’re fragrant, it deepens the flavour dramatically. Chop your preserved lemon finely so it distributes evenly. And don’t skip reserving that pasta water; it’s the secret weapon holding everything together.
This is the kind of pasta that looks fancy but comes together faster than you’d expect. Perfect for a weeknight when you want something special without the fuss.
Now go raid your fridge. You might be ten minutes away from your new favourite dinner! You can find the full recipe below.
P.S. If this is your kind of thing, you’ll probably like:
Ingredients
-
For The Pasta
- For The Walnut Pesto
Instructions
-
Cook The Pasta
- Bring a large pan of salted water to the boil. Cook pasta until al dente. Reserve 200ml pasta water before draining. Start The Sauce
- Melt butter in a wide pan over low heat. Add garlic and cook gently for 1–2 minutes (no browning). Add Preserved Lemon
- Stir in the chopped preserved lemon and brine. Let it warm through. Emulsify
- Add the drained pasta with a splash of reserved pasta water. Toss well until glossy. Add Cheese
- Remove from heat. Stir through grated cheese until melted and silky. Add more pasta water if needed. Finish
- Add torn basil, black pepper, and a drizzle of olive oil. Make The Pesto
- Blitz walnuts, parsley, garlic and parmesan. Add olive oil gradually until loose but still slightly textured. Serve
- Divide into bowls and spoon walnut pesto over the top. Finish with extra parmesan if desired.
Notes
Hey Lolly's Kitchen Notes 80g preserved lemon = roughly ½–1 jar depending on brand Keep the heat low when adding cheese to avoid splitting Pasta water is key — don’t skip it Pesto should be slightly coarse, not smooth
