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Preserved lemon pasta with roasted walnut pesto, basil and grated parmesan in a ceramic bowl

Preserved Lemon Pasta with Roasted Walnut Pesto

A glossy butter-based preserved lemon pasta finished with roasted walnut pesto, fresh basil and parmesan. Bright, salty, rich and deceptively simple.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Main Course, Pasta
Cuisine: Modern Mediterranean
Keyword: basil pasta, butter pasta, comfort food pasta, easy pasta recipe, glossy pasta, homemade pesto, lemon pasta, Mediterranean pasta, pasta recipes UK, preserved lemon pasta, preserved lemon recipe, quick dinner recipe, vegetarian pasta, walnut pesto, weeknight pasta
Servings: 2
Calories: 1020kcal
Author: Hey Lolly

Ingredients

For the Preserved Lemon Pasta

  • 200 g spaghetti or linguine
  • 60 g unsalted butter
  • 3 garlic cloves grated
  • 80 g preserved lemon finely chopped
  • 30 ml preserved lemon brine
  • 90 g grated parmesan or pecorino
  • 10 g fresh basil torn
  • 15 ml extra virgin olive oil
  • Freshly ground black pepper

For the Roasted Walnut Pesto

  • 50 g walnuts roasted
  • 15 g fresh flat-leaf parsley
  • 1 garlic clove
  • 30 g parmesan
  • 45 ml extra virgin olive oil
  • 1 tsp lemon juice

Instructions

Cook the Pasta

  • Bring a large saucepan of salted water to the boil. Cook the spaghetti or linguine until al dente according to packet instructions.
  • Reserve 200ml pasta water before draining.

Start the Sauce

  • Meanwhile, melt the butter in a large sauté pan over low heat.
  • Add the grated garlic and cook gently for 1–2 minutes until fragrant, ensuring it does not brown.

Add the Preserved Lemon

  • Stir in the finely chopped preserved lemon and preserved lemon brine. Cook gently for 1 minute to soften slightly.

Emulsify the Sauce

  • Add the drained pasta directly to the pan with a splash of reserved pasta water.
  • Toss continuously until the butter and pasta water form a glossy sauce coating the pasta.

Add the Cheese

  • Remove the pan from the heat.
  • Add the grated parmesan or pecorino gradually, tossing continuously until melted and silky. Add extra pasta water if needed to loosen the sauce.

Finish the Pasta

  • Stir through the torn basil, olive oil and a generous amount of black pepper.

Make the Walnut Pesto

  • Add the roasted walnuts, parsley, garlic clove, parmesan, olive oil and lemon juice to a food processor.
  • Pulse until combined but still slightly coarse in texture.

Serve

  • Divide the pasta between bowls and spoon the roasted walnut pesto over the top before serving.
  • Finish with extra parmesan and black pepper if desired.

Notes

Hey Lolly's Top Tips
  • Preserve a little extra pasta water — the sauce tightens quickly as it sits.
  • Keep the heat low when adding the cheese to avoid a grainy sauce.
  • The walnut pesto works best slightly coarse rather than completely smooth.
  • Pecorino gives a saltier, sharper finish while parmesan keeps things softer and nuttier.
  • Leftover pesto will keep in the fridge for up to 3 days in an airtight container.
  • This pasta is best eaten immediately while glossy and silky.

Nutrition

Calories: 1020kcal
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