This Lemon Pappardelle with Basil and Kale Pesto is not just a meal; it’s a swift journey to culinary delight! Crafted for maximum flavor in minimal time, this vibrant dish comes together in just 15 minutes, offering an explosion of fresh, zesty, and herbaceous notes. It’s the perfect solution for anyone seeking a quick, healthy, and incredibly satisfying lunch or dinner, especially when time is of the essence or the weather calls for something light.
Hello food enthusiasts and happy new week!
Today, we’re diving into a super-quick idea for your next lunch or dinner, perfectly suited for this time of year. Let’s be honest, when the weather outside is oppressively humid and hot, the last thing anyone wants to do is spend hours slaving over a hot stove. We crave dishes that are refreshing, invigorating, and light, yet still deeply satisfying and flavorful.
Lately, the UK has been experiencing some unusually warm and heavy weather – think South-East Asia vibes, but without the cooling ocean breeze or the convenience of incredible street food on every corner! This kind of climate naturally shifts our culinary desires towards lighter, brighter, and more invigorating dishes. While pasta often gets a bad rap for being “heavy,” I promise you, this Lemon Pappardelle with Basil and Kale Pesto defies that stereotype. It’s bursting with the fresh, zesty flavors of sun-kissed lemons and a light, herbaceous pesto, completely devoid of any heavy cream sauces. Just pure, simple ingredients like good quality olive oil, fresh basil, and nutrient-rich kale create a truly delightful experience.
This recipe offers a refreshing contrast to richer, creamier options, like my Creamy Cashew Carbonara. While that vegan carbonara is undeniably tasty (many of you have told me so!), it can feel a bit too substantial when the mercury rises. So, for all you pasta lovers seeking a lighter, fresher alternative that doesn’t compromise on flavor, this Lemon Pappardelle is your perfect match.
Fresh & Flavorful Lemon Pappardelle with Basil & Kale Pesto: Your Ultimate 15-Minute Meal
Discover how to create an unforgettable pasta dish that is not only packed with incredible flavor but is also ready in a mere 15 minutes. This Lemon Pappardelle with Basil and Kale Pesto is a testament to quick, wholesome cooking, marrying the best of fresh ingredients with ultimate convenience. Whether you’re a seasoned chef or a kitchen novice, this recipe is designed for effortless success, promising a delightful meal every time.
Why This Lemon Pappardelle Recipe is a Summer Must-Have
The beauty of this Lemon Pappardelle lies in its refreshing simplicity and vibrant flavor profile. Unlike many pasta dishes that rely on heavy, cream-based sauces, this recipe spotlights the natural zest of lemons and the fresh, aromatic goodness of homemade pesto. It’s the ideal meal for warm evenings, busy weekdays, or any occasion where you crave something satisfying yet light. The wide, flat ribbons of pappardelle pasta are perfect for catching every bit of the bright pesto, ensuring a flavorful bite with each forkful. This dish isn’t just about speed; it’s about crafting a meal that invigorates your senses and nourishes your body without any culinary fuss.
The Star Ingredients: Zesty Lemon, Fragrant Basil, and Nutritious Kale
The Refreshing Power of Lemon
Lemons are truly the unsung heroes of fresh, light cuisine. Their bright, acidic notes cut through richness, awaken flavors, and provide a wonderful counterpoint to herbaceous ingredients. In this Lemon Pappardelle, both the zest and juice of unwaxed lemons play crucial roles. The zest, rich in aromatic oils, provides an intense citrus fragrance, while the juice adds a tangy punch that brightens the entire dish, making it incredibly refreshing. Beyond their culinary prowess, lemons are packed with Vitamin C and antioxidants, adding a healthy boost to your meal.
Crafting the Perfect Basil and Kale Pesto
The heart of this Lemon Pappardelle is its extraordinary basil and kale pesto. Fresh basil is an absolute must, contributing its classic sweet, peppery, and slightly anise-like aroma that instantly transports you to the Mediterranean. It’s a flavor that pairs beautifully with citrus and is known for its anti-inflammatory properties.
As for the kale, I often reach for powdered kale, and for good reason. When kale leaves are dried and pulverized into a fine powder, their water content is drastically reduced, creating an extremely concentrated source of nutrients. This means a small amount of kale powder delivers a potent dose of vitamins (A, K, C), minerals, and antioxidants. It’s an incredibly convenient way to sneak in extra greens without altering the texture of your pesto. Dried kale is also incredibly versatile in the kitchen. You can effortlessly add it to smoothies for a nutrient boost, stir it into salad dressings, mix it into pasta dough for a vibrant green hue, incorporate it into dips, or even sprinkle it over roasted vegetables. It’s readily available in health food stores and online, offering excellent value and a long shelf life. However, if powdered kale isn’t accessible, feel free to use fresh or frozen kale. Simply add roughly the same amount as fresh basil to your food processor, adjusting to your preference. The dish will taste just as fantastic and remain packed with goodness!
Effortless Elegance: Ready in Just 15 Minutes
The 15-minute promise of this Lemon Pappardelle recipe is truly its standout feature. In today’s fast-paced world, finding a healthy, homemade meal that comes together this quickly is a game-changer. The key to its speed lies in using fresh pappardelle, which cooks significantly faster than its dried counterpart, often in just 3-4 minutes. While the pasta boils, you effortlessly whip up the pesto in a food processor, minimizing active cooking time. This means less time fussing in the kitchen and more time enjoying your meal, making it perfect for those evenings when you’re feeling a bit lazy or simply want to maximize your time outdoors on a beautiful day.
Pappardelle, with its broad, flat ribbons, is an excellent choice for this dish. Its surface area is ideal for clinging to the pesto, ensuring that every strand is coated with the vibrant sauce. This contributes to a rich, full-bodied flavor in every bite, making the most of the fresh lemon and herbaceous pesto.
Versatile & Delicious: Serve Hot or Cold
Another fantastic aspect of this Lemon Pappardelle is its versatility. It’s equally delightful whether served warm straight from the pan or chilled as a refreshing pasta salad. I’ve personally enjoyed it as a cold lunch at work, and it performs beautifully, retaining its fresh flavors and satisfying texture. To elevate your meal, consider pairing it with a simple green salad for extra crunch and freshness, or perhaps some crusty garlic bread for a more indulgent touch – a personal favorite of mine! This adaptability makes it an excellent choice for meal prepping or for impromptu gatherings, as it holds up wonderfully.
Tips for the Best Lemon Pappardelle Experience
- Choose Fresh, Quality Ingredients: Since this recipe relies on simple, fresh flavors, the quality of your ingredients truly shines through. Opt for fragrant basil, bright unwaxed lemons, and a good extra virgin olive oil.
- Don’t Overcook Your Pasta: Fresh pappardelle cooks quickly. Follow the package instructions carefully and aim for an al dente texture – firm to the bite. This prevents a mushy pasta and ensures a pleasant mouthfeel.
- Toast Your Pine Nuts: A quick toast in a dry pan (or a few minutes in the oven) enhances the nutty flavor and adds a delightful crunch. Watch them closely as they can burn quickly!
- Adjust Pesto Consistency: If your pesto feels too thick, don’t hesitate to add a tablespoon of water from the pasta cooking or a little more olive oil to achieve your desired consistency.
- Season Generously: Taste as you go! Adjust salt and pepper in your pesto and again when tossing with the pasta. The lemon’s acidity helps balance the flavors beautifully.
Recipe Variations to Explore
While this Lemon Pappardelle with Basil and Kale Pesto is perfect as is, it also serves as a fantastic base for customization:
- Add More Veggies: Stir in some halved cherry tomatoes, sun-dried tomatoes, or finely chopped bell peppers for extra color and flavor. Grilled asparagus or zucchini would also be delicious.
- Protein Boost: For a more substantial meal, consider adding chickpeas or cannellini beans for a vegan protein kick. Non-vegans might enjoy grilled chicken or shrimp tossed in at the end.
- Spice It Up: A pinch of red pepper flakes in the pesto or sprinkled over the finished dish can add a delightful warmth.
- Cheese (Optional): If you’re not adhering to a vegan diet, a sprinkle of freshly grated Parmesan or Pecorino Romano cheese would complement the pesto wonderfully.
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Lemon Pappardelle with Basil and Kale Pesto
Ingredients
- 200 g fresh pappardelle pasta (egg free if vegan)
- 1 tablespoon olive oil
- 2 medium unwaxed lemons (zest and juice)
- 2 tablespoon pine nuts (toasted)
For basil and kale pesto:
- 1 large bunch of fresh basil (plus extra few leaves to decorate)
- 2 teaspoon kale powder
- 2 tablespoon olive oil (extra virgin)
- 2 tablespoon white wine vinegar
- 2 tablespoon natural yogurt (dairy free)
- 1 teaspoon dijon mustard (optional)
- salt and pepper to taste
Instructions
- Bring a large saucepan of water to a boil and cook fresh pappardelle for 4 minutes, or according to package instructions for al dente.
- In the meantime, prepare the vibrant basil and kale pesto. Place all pesto ingredients (fresh basil, kale powder, extra virgin olive oil, white wine vinegar, natural dairy-free yogurt, and optional Dijon mustard, along with salt and pepper to taste) into a food processor. Blitz until well combined and smooth. If you prefer a thinner pesto, add a teaspoon of water or a splash more olive oil until desired consistency is reached.
- Once the pasta is cooked, drain it thoroughly. Return the drained pappardelle to the saucepan, drizzle with one tablespoon of olive oil to prevent sticking and add a rich flavor. Pour the freshly made basil and kale pesto over the pasta, then add the zest and juice from both lemons. Toss everything gently but thoroughly until the pappardelle is evenly coated with the fragrant pesto and lemon. Serve immediately, garnished with toasted pine nuts and a few extra fresh basil leaves for a final touch of freshness.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. While I have provided a conversion to US customary in some recipes, please note that I haven’t tested using this method, so results may vary.
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