Spaghettini with Pesto, Parsley, and Lemon

By AzWench

Unlike in America, where pasta is often the main course, in Italy, it's usually just the side. But that doesn't mean it can't be spectacular in it's own right. This is great served with grilled chicken or fish.

Ingredients

• 1 pound spaghettini
• 1 tablespoon extra-virgin olive oil
• 3 plum tomatoes, seeded and cut into 1/2-inch dice
• 1 cup chopped fresh Italian parsley
• 1/2 cup Audriana's Pesto
• Grated zest of 1 lemon
• 2 tablespoons freshly squeezed lemon juice
• Salt and freshly ground black pepper

Preparation

Step 1

1.Bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Scoop out and reserve 1/2 cup of the coking water. Drain the pasta

2. Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the tomatoes and cook, stirring often, just until heated through, about 2 minutes. Set aside and cover to keep warm.

3. Return the drained pasta to the pot. Add the tomatoes, parsley, pesto, lemon zest, and lemon juice. Toss, adding enough of the reserved cooking water to loosen the pesto and coat the pasta. Season with salt and pepper. Serve hot.