A bright and flavorful pasta dish featuring fragrant pesto, zesty lemon, sweet roasted peppers, and nutty pine nuts. Perfect for a quick and elegant weeknight dinner or a refreshing lunch.
Why You’ll Love This Recipe
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Zesty brightness and bold flavor – Lemon zest and juice elevate the richness of basil pesto.
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Sweet-roasted pepper contrast – Tender peppers balance the herbal pesto with a touch of sweetness.
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Crunchy texture – Toasted pine nuts add a satisfying nutty crunch.
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Simple and speedy – Ready in about 25–30 minutes using pantry staples.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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12 ounces linguine
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2 tablespoons olive oil
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3 cloves garlic, minced
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½ cup prepared basil pesto
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1 large lemon, zested and juiced
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1 cup jarred roasted red peppers, drained and sliced
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¼ cup toasted pine nuts
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½ cup grated Parmesan cheese
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¼ cup chopped fresh basil
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Salt and black pepper to taste
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½ cup reserved pasta water
directions
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Cook the linguine
Cook pasta according to package directions until al dente. Reserve ½ cup of pasta cooking water, then drain and set aside. -
Sauté garlic and peppers
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add sliced roasted red peppers and cook 2–3 minutes to warm through. -
Add pesto and lemon
Reduce heat to low. Stir in pesto, lemon zest, and lemon juice until well combined. -
Combine with pasta
Add cooked linguine to the skillet along with reserved pasta water. Toss gently to coat each strand with sauce. -
Add finishing touches
Stir in grated Parmesan cheese and chopped fresh basil. Season with salt and black pepper to taste. -
Serve
Transfer pasta to serving bowls. Sprinkle toasted pine nuts over the top before serving.
Servings and timing
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Servings: 4
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Prep time: 5 minutes
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Cook time: 20 minutes
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Total time: 25 minutes
Variations
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Grain-free option – Use zucchini noodles or gluten-free pasta in place of linguine.
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Protein add-on – Fold in grilled chicken, shrimp, or chickpeas for added protein.
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Cheesy upgrade – Add fresh mozzarella pearls or swap Parmesan for ricotta salata.
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Spicy twist – Include red pepper flakes or a drizzle of chili oil for heat.
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Herb swaps – Substitute or add fresh parsley or oregano for varied herbal tones.
storage/reheating
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Storage: Keep cooled pasta in an airtight container in the refrigerator for up to 3 days.
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Reheating: Warm gently in a skillet with a splash of olive oil or reserved pasta water. Microwave works too—stir after 30 seconds.
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Make-ahead: Cook pasta and prep peppers in advance. Toss together just before serving to maintain vibrancy.
FAQs
1. Can I use homemade pesto?
Absolutely—fresh homemade pesto enhances flavor and freshness.
2. What if I don’t have roasted peppers?
Use fresh diced bell peppers sauteed until soft, though flavor will differ slightly.
3. How do I toast pine nuts?
Toast in a dry skillet over medium heat, stirring constantly until golden and fragrant—don’t leave them unattended.
4. Can I make this dairy-free?
Yes—omit the Parmesan or use nutritional yeast for a similar savory flavor.
5. Will this freeze well?
Pasta with pesto and fresh components doesn’t freeze well. Best to prepare fresh or refrigerate leftovers.
6. Can I use lemon juice only?
Yes—but including zest adds extra brightness and aroma.
7. What’s the best pasta shape?
Linguine works well, but fettuccine, bucatini, or even penne are great alternatives.
8. How spicy can I make it?
Add red pepper flakes or a splash of hot sauce to taste—adjust to preference.
9. Can I add vegetables?
Yes—steamed broccoli, cherry tomatoes, or zucchini would make excellent additions.
10. Is this recipe vegan-friendly?
Make it vegan by using dairy-free pesto, omitting cheese, and ensuring pine nuts stay plant-based.
Conclusion
This Lemony Pesto Linguine with Roasted Peppers & Pine Nuts is a bright, satisfying, and effortless dish perfect for busy nights or leisurely meals. With fresh flavors, textural contrasts, and easy customization, it’s sure to become a beloved staple in your culinary repertoire.
[tasty-recipe id=”18985″]