Save to Pinterest A bright, tangy pasta dish featuring the refreshing flavors of lemon, aromatic basil, and the zesty kick of dill pickles. Perfect for a quick weeknight meal or a lively summer lunch.
The first time I made this Lemon Basil Pickle Pasta, I was amazed by how the pickle brine brightened up the whole dish. It quickly became my go-to option for summer gatherings, and my friends often request it whenever we have a potluck.
Ingredients
- Pasta: 350 g (12 oz) short pasta (penne, fusilli, or rotini), plus salt for boiling water
- Olive oil: 3 tbsp
- Garlic: 3 cloves, finely minced
- Lemon: 1, zested and juiced
- Dill pickles: 80 g (1/2 cup), finely diced
- Pickle brine: 2 tbsp
- Black pepper: 1/2 tsp freshly ground
- Red pepper flakes: 1/4 tsp (optional)
- Fresh basil leaves: 20 g (1/2 cup), roughly chopped
- Grated Parmesan cheese: 40 g (1/3 cup), plus extra for serving
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 120 ml (1/2 cup) pasta water, then drain pasta.
- Prepare the sauce:
- Meanwhile, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add pickles:
- Add diced pickles and cook for 2 minutes, stirring occasionally.
- Flavor the sauce:
- Stir in lemon zest, lemon juice, pickle brine, black pepper, and red pepper flakes. Cook for 1 minute, allowing flavors to meld.
- Toss everything together:
- Add drained pasta to the skillet. Toss to combine, adding reserved pasta water as needed for a silky sauce.
- Finish and serve:
- Remove from heat. Stir in fresh basil and grated Parmesan. Taste and adjust seasoning if needed. Serve immediately, topped with extra Parmesan and fresh basil.
Save to Pinterest This pasta has become a summertime staple for my family. Watching my kids sprinkle their favorite cheese on top and dig in together always brings extra joy to our table.
Notes
For a vegan version, substitute Parmesan with nutritional yeast. Add grilled chicken or chickpeas for extra protein. Try with whole wheat or gluten-free pasta if desired. Pairs well with a crisp Sauvignon Blanc or a light pilsner.
Required Tools
Large pot, large skillet, colander, zester or fine grater, chef’s knife and cutting board
Nutritional Information
Calories: 390, Total Fat: 11 g, Carbohydrates: 57 g, Protein: 13 g (per serving)
Save to Pinterest This zippy, colorful pasta is sure to brighten any meal. Serve immediately and savor the delightful contrast of creamy, savory, and tangy flavors.
Common Recipe Questions
- → Can I use whole wheat or gluten-free pasta?
Absolutely! Whole wheat or gluten-free pasta works well; adjust cooking time and check all labels for allergens.
- → What can I substitute for Parmesan cheese?
Nutritional yeast or a plant-based cheese alternative can replace Parmesan for a dairy-free or vegan version.
- → How do I store leftovers?
Cool leftovers, then refrigerate in an airtight container for up to two days. Reheat gently, adding a splash of water if needed.
- → Can I add extra protein?
For added protein, toss in grilled chicken, sautéed chickpeas, or your choice of plant-based protein.
- → What wines pair well with this pasta?
A crisp Sauvignon Blanc or a light pilsner complements the bright and tangy flavors beautifully.
- → Is this dish spicy?
It has mild heat from red pepper flakes, which are optional; adjust or omit for preferred spiciness.