lemon pesto pasta

The herbs in my garden are growing again. I love that even a few of them are perennial here. Most need to be replanted each spring but there are a valiant few that come back faithfully. Oregano, sage, chives (perhaps too valiant vigorously), feverfew, mint. I wish that rosemary would overwinter. And how I would love to have basil thrive - even in the summer! lol. I feel quite victorious when the basil-divas in my garden don't simply curl up their precious leaves and give up. But today, the few hardy herbs that are brave and strong and coming back yet again awaken my gardening urge. I am excited to plant and harvest and .... eat!


This pasta is so simple and yummy, perfect for the promise of spring and even better when you can grab whatever herbs are growing in your garden. Of course, it is possible year-round with grocery store or farmer's market herbs but so much more fun and somehow entirely satisfying when the herbs are fresh from the garden. .... Soon, fingers crossed!


lemon pesto pasta


1 lb brown rice spaghetti
1½ cups basil leaves
1 tsp. thyme leaves
1 Tbsp. oregano leaves
3 Tbsp. olive oil
1 Tbsp. lemon juice
1 tsp. sea salt 
1/2 tsp. ground black pepper
1/4 cup grated Parmesan cheese
Zest of 1 lemon


In a food processor process the herbs, olive oil, and lemon juice. 


Bring a pot of well salted water (use good sea salt) water to a boil and cook pasta until al dente. Drain, reserving a cup of the pasta water. Return pasta to cooking pot.


Add herb mixture to hot drained pasta. Toss together, adding sea salt, pepper, and lemon zest. Stirring, add enough of the pasta water to make a creamy sauce - about 1/4 to 1/2 cup. Garnish with Parmesan cheese and dig in!