F+W’s x Like Family: Lemony Pesto Pasta

  • x Like Family: Lemony Pesto Pasta


  • 1 cup loosely packed basil
  • ⅓ cup pine nuts, lightly toasted
  • 1 clove garlic, peeled
  • Zest of 1 Meyer lemon
  • Black Pepper & Salt
  • ⅓ cup My My Meyer lemon oil, plus a few more glugs for finishing
  • A few heaping handful, freshly grated Parmigiano-Reggiano or Grana cheese
  • 1 lb Flour + Water Campanelle Pasta


Step 1: 

Toast pine nuts on the stove, over low-medium heat until fragrant and golden. Whizz basil, My My Meyer Lemon oil, pine nuts, garlic, lemon zest, salt, pepper in a food processor. If you have the time and the will to use a mortar and pestle, that makes a very beautifully textured pesto, but the food processor works just fine and goes in the dishwasher.

Step 2:

Cook campanelle until al-dente — remember to salt the water so it tastes like the sea, and reserve a few spoonfuls.

Step 3:

Dress the pasta: toss the drained pasta in pesto, coating each floret with oily, herby goodness. Then, add parmigiano a handful at a time, incorporating as you go. Add a spoonful or two of reserved pasta water, allowing the cheese and pesto to meld and hug the the pasta. (With a raw sauce like pesto, I use less pasta water, but just a spoonful of starchy water helps pull everything together.)

Step 4:

Serve pasta, finishing each bowl with a swirl of My My Meyer lemon oil and a sprinkle of freshly grated parm.

Download Recipe Here


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Photo Credit: Colin Price

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