Barilla Pesto al Limone Gemelli

Experience the fresh and flavorful taste of this delicious dish.

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Italian Phrase to Know: Scusi (excuse me)

Voyage to the stunning region of Liguria with our refreshing Barilla Gemelli Pesto al Limone. This vibrant dish pairs Barilla's twisted al dente Gemelli pasta with a zesty lemon-infused pesto sauce, emblematic of the freshness of Ligurian cuisine. With every bite, picture yourself exploring the breathtaking landscapes of Cinque Terre and Portofino Natural Parks, where rugged cliffs meet the azure sea in a harmonious blend of nature's wonders. While hiking through the lush trails surrounded by fragrant lemon groves and vibrant wildflowers, let the Italian phrase "scusi" be your courteous greeting to fellow adventurers along the way.

Best paired with Ruffino Lumina Pinot Grigio

Origin: Italy

Taste profile: Lumina is medium bodied, lively, and elegant. A touch of minerality lingers in the finish, with notes of lemon peel.

Recipe credit: Laura Beaule of @dashofhoney

Ingredients 4 Number of Servings

1 box Barilla Gemelli Pasta

Zest of 2 lemons

1 ½ tsp lemon juice

¼ cup pine nuts

¾ cup grated Parmigiano Reggiano cheese

½ cup (packed) basil leaves, plus some for garnish

1 small handful of fresh parsley

1 clove garlic, minced

¼ cup olive oil

Salt and black pepper to taste 

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  • Bring a large pot of water to a boil and season generously with salt.

  • Cook the Barilla Gemelli pasta according to package instructions.

  • Prepare the pesto. Add all the ingredients to a food processor: zest of 2 lemons, 1 ½ tablespoons lemon juice, ¼ cup pine nuts, ¾ cup grated Parmesan cheese, ½ cup basil, a small handful of parsley, 1 minced garlic clove, ¼ cup olive oil, and ½ teaspoon salt. Pulse until smooth and homogeneous.

  • Reserve ½ cup of pasta cooking water and transfer the cooked pasta to a large skillet over medium-low heat. Stir in the pesto and ¼ to ½ cup of pasta water. Mix well and cook for a minute or so. Adjust seasoning if needed.

  • Serve with grated Parmesan cheese, a drizzle of olive oil, freshly ground black pepper, and fresh basil leaves.

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