homemade pesto tossed with gluten free pasta
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Lemony Basil Pesto Pasta

One-pot lemony basil pesto pasta ready in less than 30 minutes! An Italian vegetarian dish everyone loves and that can be doubled to serve a larger crowd.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Pasta
Cuisine: Italian
Servings: 6
Author: Danielle Fahrenkrug


  • 1 box gluten-free spaghetti pasta noodles
  • 1 Tablespoon olive oil
  • 1 cup grape tomatoes halved
  • 1/2 white onion diced
  • 1 lemon sliced
  • 1/4 cup walnut pieces
  • 2-3 cups basil leaves
  • 2 garlic cloves minced
  • 1/4 cup walnuts
  • 1/2 cup olive oil
  • 1/2 teaspoon pink salt
  • 1/4 teaspoon black pepper
  • 1/4 cup Parmesan cheese optional


  • Heat a large pot add 1 Tablespoon of olive oil and the diced onions. Heat the onions on medium heat until fragrant and translucent in color and once they are done remove them from the heat and set aside. In the same pot add the lemon slices and heat on medium heat for about 1-2 minutes then flip them and heat 1-2 minutes on the other side. Remove from the heat and set aside.
  • Cook the noodles in the same pot by adding water and cooking according to the package directions.
  • While the spaghetti noodles are cooking make the pesto. In a blender add the basil leaves, garlic, walnuts, olive oil, salt and pepper. If you are using cheese in the recipe add the Parmesan cheese. Blend the pesto until smooth and set aside.
  • The noodles should be done cooking and you will need to reserve ¼ - ½ cup of the water first. Then drain the noodles and put them back in the pot. Turn off the heat.
  • Add the cooked onions and pesto to the noodles and mix until combined then add the tomato slices, walnuts and lemon slices. Add salt and pepper to taste and any reserve water if needed.