Empty My Fridge
Pesto Lobster Pasta
Ingredients
- Basil4 cups
- Pine nut · toasted¾ cups
- Parmesan cheese · grated½ cups
- Extra virgin olive oil¼ cups
- Lemon
- Garlic · minced5
- Salt3 tsp
- Black pepper1 tsp
- Pasta8 oz
- Butter2 tbsp
- Lobster · chopped, cooked6
- Old Bay seasoning1 tsp
Instructions
- In a food processor, blend the basil, pine nuts, parmesan, olive oil, lemon juice, garlic, salt and pepper until smooth, about 3 minutes, scraping down the sides as needed. Set aside.
- Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente. Reserve about 1/3 cup of the pasta water, then drain. Set aside.
- Melt the butter in a large pan over medium heat. Add the garlic and cook, stirring constantly, for about 30 seconds until fragrant. Add the chopped lobster tails and Old Bay. Cook, stirring occasionally, for 3-4 minutes until the lobster is no longer opaque. If using lobster claws, add them after about 2 minutes. Remove from heat.
- Add the drained pasta to the lobster in the pan, then add the pesto and a splash of the reserved pasta water. Stir well to coat evenly.
- Top with more parmesan and serve immediately.
Summarized from Tasty's video. Watch it for the details.
More recipes with
GarlicCheeseLemonParmesan cheesePastaPine nutLobster
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.