Spaghetti Procida / Spaghetti al Pesto di Limone di Procida
A very popular dish from Procida where lemons play a big part in the cuisine of this island not far from Naples. The lemons are very large, almost the size of grapefruit, sweeter than our lemons and have a thin outer skin but thick pith that is so spongy, it is called bread and gives these lemons the name limoni di pane di Procida.
- 1/4 to 1/3 cup pine nuts, toasted
- 1 clove garlic
- 4 ounces Parmigiano Reggiano cheese, grated
- 10 basil leaves, torn into bits
- Extra virgin olive oil
- 3 very large lemons*
- Salt to taste
- 1/2 pound spaghetti
- Red pepper flakes, to taste
- 1/4 cup minced parsley
- Reserve a few nuts for garnish and place remainder with the garlic in a food processor and pulse a few times. Add half the cheese and basil and pulse mixture into a paste consistency. Add the juice of two lemons through the feed tube and pulse once or twice to create a pesto consistency sauce. Transfer to a sauté pan large enough to hold the cooked spaghetti. Season with salt to taste.
- Cook the spaghetti, reserving 1/4 cup of the cooking water and add it to the pesto sauce. Transfer the spaghetti to the pan with the pesto and toss the pasta; add the remaining lemon juice, the pepper and parsley and toss again; add the remaining cheese and toss.
- Serve hot decorated with a few pine nuts.
- *Meyer lemons may also be used in this recipe. They are much smaller, so figure on having about 1/2 cup of lemon juice.
This recipe was featured on Season 29 - Episode 2916.