Easy Lemon Basil Pesto Fettuccine

Lemon Basil Pesto Fettuccine is a delightful dish that brings together fresh flavors and comforting pasta. The fettuccine is coated in a vibrant lemon basil pesto, making each bite a burst of freshness. The bright green color of the pesto, combined with the golden hue of the pasta, creates an inviting presentation.

This dish is not just visually appealing; it’s also simple to prepare. The main ingredients include fettuccine, fresh basil, pine nuts, garlic, lemon juice, and Parmesan cheese. The combination of these elements results in a creamy, tangy sauce that perfectly complements the pasta.

To make this dish, start by cooking the fettuccine until al dente. While the pasta cooks, blend fresh basil, garlic, pine nuts, lemon juice, and Parmesan cheese in a food processor. Drizzle in olive oil until the mixture reaches a smooth consistency. Toss the cooked fettuccine with the pesto, ensuring every strand is coated. Top it off with extra pine nuts and a sprinkle of Parmesan for added texture and flavor.

This Lemon Basil Pesto Fettuccine is perfect for a quick weeknight dinner or a special occasion. It’s light yet satisfying, making it a favorite among pasta lovers. Serve it with a side salad or some crusty bread for a complete meal.

Why It’s a Weeknight Hero

What makes Lemon Basil Pesto Fettuccine such a standout is how quickly it comes together. The pesto itself is a no-cook sauce—just a whirl in the food processor and it’s ready to go. While the pasta boils, you can prep the pesto, making this a true 20-minute meal. It’s also a great way to use up an abundance of fresh basil, especially in the warmer months when herbs are thriving. And because the lemon helps preserve the vibrant green color of the basil, the dish looks as fresh as it tastes.

Customizable and Crowd-Pleasing

This pasta is a blank canvas for creativity. Add grilled shrimp or chicken for a protein boost, or toss in roasted vegetables like zucchini, cherry tomatoes, or asparagus for extra texture and color. Want to make it creamy? A spoonful of ricotta or a splash of cream stirred in at the end will do the trick. It’s also easy to make vegetarian or even vegan by swapping the Parmesan for a dairy-free alternative or nutritional yeast.

A Seasonal Star That Works Year-Round

While this dish sings in summer, it’s just as welcome in cooler months when you’re craving something bright and herbaceous. The lemon adds a dose of sunshine to even the grayest day, and the ingredients are pantry-friendly enough to make this a year-round staple. It’s a dish that feels special without being fussy—exactly the kind of recipe that earns a permanent spot in your rotation.

Great for Meal Prep and Leftovers

Lemon Basil Pesto Fettuccine holds up beautifully in the fridge, making it a smart choice for meal prep. The flavors deepen as they sit, and a quick reheat with a splash of pasta water or broth brings it right back to life. It’s equally delicious served cold as a pasta salad, especially with a handful of arugula or baby spinach tossed in just before serving.

 

Easy Lemon Basil Pesto Fettuccine

Recipe

 

Ingredients:

  • 12 oz fettuccine

  • 3 cups fresh basil leaves

  • ⅓ cup pine nuts, toasted

  • 1 garlic clove

  • Zest and juice of 1 lemon

  • ½ cup extra virgin olive oil

  • ⅓ cup grated Parmesan cheese

  • Salt and black pepper, to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve ½ cup pasta water, then drain.

  2. In a food processor, combine basil, pine nuts, garlic, lemon zest, lemon juice, salt, and pepper. Pulse until finely chopped.

  3. With the processor running, slowly drizzle in olive oil until the pesto is smooth and emulsified.

  4. Add Parmesan and pulse just to combine.

  5. Toss hot pasta with pesto, adding reserved pasta water a little at a time until the sauce coats the noodles evenly.

  6. Serve immediately with extra Parmesan and fresh basil if desired.

Nutrition Facts (Per Serving)

  • Calories: 520 kcal

  • Carbohydrates: 45 g

  • Protein: 13 g

  • Fat: 34 g

  • Saturated Fat: 6 g

  • Cholesterol: 10 mg

  • Sodium: 420 mg

  • Fiber: 3 g

  • Sugar: 2 g