Donna Hay is a food stylist, author, magazine and newspaper editor, businesswoman and television presenter.
She has written over 28 cookbooks and has hosted a number of TV shows.
She has a new book called ‘Too Easy’, all about cooking delicious easy meals.
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For more information on the book, head to the website here!
SPAGHETTI WITH LEMON PESTO
This recipe will blow your mind! It’s super zingy and zippy from the lemons while the parmesan and pine nuts add a decadent creaminess. Throw in the pop of freshness from the basil, and I could eat this on high rotation forever.
400g (14 oz) dried spaghetti
lemon pesto
2 lemons
⅓ cup (80ml/2½ fl oz) lemon juice
¾ cup (80g/2¾ oz) pine nuts, toasted
½ cup (125ml/4 fl oz) good-quality extra virgin olive oil
1 clove garlic, chopped
1¼ cups (100g/3½ oz) finely grated parmesan, plus extra to serve
⅓ cup (8g/¼ oz) basil leaves, plus extra to serve
sea salt and cracked black pepper, plus extra to serve
Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, reserving ½ cup (125ml/4 fl oz) of the pasta water and return the pasta to the pan.
While the pasta is cooking, make the lemon pesto. Wash the lemons under very hot water, then dry. Using a vegetable peeler, peel the lemons, ensuring to peel away the yellow part only and not the white pith. You should have about 35g (1¼ oz) lemon peel.
Place the lemon peel, lemon juice, pine nuts, oil and garlic into a food processor and process until finely chopped. Add the parmesan, basil, salt and pepper and process until you have a smooth paste.
Add the lemon pesto and enough of the reserved pasta water to the pasta to make a saucy consistency. Toss to coat.
Divide between bowls and top with extra parmesan and extra basil to serve.
Serves 4