Lemon-Basil Pasta | Pika Chakula

Lemon-Basil Pasta


This five-ingredient dinner is easy and delicious. Lemon, basil, and olive oil make a flavorful sauce for linguine and cannellini beans.


  • 10 ounces (285g) dried linguine or desired pasta
  • 1 19 ounce can white kidney (cannellini) beans, rinsed and drained
  • 1/2 of a lemon
  • 3 tablespoons olive oil
  • 1 cup packed fresh basil leaves


1. Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Remove 1/2 cup of the cooking liquids; set aside. Drain pasta and beans; cover to keep warm.

2. Meanwhile, finely shred peel from the lemon half (about 2 teaspoons). In a small skillet heat 1 tablespoon of the oil over medium heat. Add lemon peel; cook and stir 1 minute, or until lightly golden.

3. In a food processor combine cooked lemon peel, basil, the remaining 2 tablespoons olive oil, the juice from the lemon half, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and process until smooth. Add reserved cooking liquid, 1 tablespoon at a time, until desired consistency, processing mixture after every addition.

4. To serve, toss hot cooked pasta mixture with lemon-basil mixture.



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Recipe Comments

  1. posted by finola on Jun 19, 2013

    Can provide a picture gallery for some ingredients

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