Health+Nutrition

Sebastien Vicker’s Lemon Pesto Pasta

Ingredients for the Lemon Pesto:

30 g Fresh basil

6 g Roasted hazelnuts

20 g Parmesan

1 lemon, zest and juice only

6 g raw garlic

100ml Extra virgin olive oil

ingredients for the pasta:  (for 1 portion)

170 g Fresh pasta of your choice

60 g Fresh tomatoes

A few chives

60 g Oyster mushrooms

60 h Portobello mushrooms

15 g Sliced pancetta

30 g Sliced red onion

60ml White wine

40 g Fresh spinach

Shaved reggiano

Directions:

- Add basil, hazelnuts, parmesan, garlic, zest of the lemon and the juice. Blitz in a mixer while adding olive oil until desired consistency is reached.

- Quarter tomatoes, take seeds out then julienne. Mix a bit of olive oil to tomatoes and a bit of chives then season.

- Cut mushrooms the size you desire.

- Crisp pancetta in a 350 F oven until light gold and crisp.

- Slice red onion thin.

- Put a bit of oil in a pan, sauté onions and mushrooms, then deglaze with the wine.

- Cook pasta (should only take five minutes if fresh).

- Add cooked pasta, then spinach and pesto to your liking.

- Add tomatoes last.

Serve and finish with crispy pancetta and shaved reggiano.