Spaghetti al Limone

Spaghetti al limone with ingredients

Spaghetti al Limone recipe! This might not be my death row meal but it was the dish I chose to have right before going into the hospital to have my baby, up there amongst my favourite pastas. So simple, bright and delicious. Goes great with a side of broccolini tossed through olive oil, chilli, garlic and toasted slivered almonds. Would also be great with my Brussels sprouts recipe.


  • 300g spaghetti
  • 50g pine nuts
  • 90g lemon juice (about 1½ lemons juiced)
  • Zest of one lemon
  • 150g salted butter, cut in cubes
  • ⅓ cup basil leaves
  • Lots of finely grated Grana Padano or Parmigiano Reggiano, to serve

Serves 2


  1. Prepare a big pot of salted boiling water.
  2. Cook pasta until al dente, reserving a ½ cup pasta water.
  3. In a large pot, toast your pine nuts in a little cube of butter until golden brown, then turn off the heat.
  4. Strain pasta and add to the pot.
  5. Add lemon juice, lemon zest, butter, pasta water and basil leaves and stir vigorously and continuously while the butter melts into the sauce to create an emulsion.
  6. Taste and season.
  7. Serve topped with lots of finely grated Parmesan.

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