Sort ingredients
leapsandbounds
QR Code
Listen
Pdf
Peel the lemon zest and divide it in half. Add half the lemon peels to the pasta cooking water along with salt and sugar.
In a food processor, combine the remaining lemon peels, 1 ounce of Parmesan, and the almonds. Pulse to a coarse paste.
Slowly add about ⅓ cup of olive oil while processing to make a pesto-like sauce.
Cook the pasta in the lemon-infused water for about 2 minutes. Reserve some of the cooking water before draining the pasta.
Toss the hot pasta with the lemon pesto, adding a bit of the reserved cooking water to emulsify the sauce.
Serve the pasta immediately, topped with additional Parmesan and optional scallions.