Lemon Basil Pesto Tagliatelle with Okra

Last Updated on November 13, 2019 by Chef Mireille

I love going to the Union Square Farmer’s Market on Saturdays. Even though it’s open Mondays, Wednesdays and Fridays also, Saturday is the day that all of the purveyors come. Farmers come with all sorts of unique produce that is never available at the regular supermarkets. All sorts of herb varieties like pineapple mint, apple mint and lemon basil, not to mention the variety of vegetables, fruits and grains. This is the largest farmer’s market in New York City and if you are a foodie, this is one place that you must visit.

Among other things, I came home with a big bunch of lemon basil. The leaves of firmer than Italian sweet basil, but they have a refreshing citrus & minty flavor that is perfect for the season. I decided to make a pesto with it, which became the sauce for today’s pasta dish.

Okra is not in season right now so it has been very difficult to locate fresh okra. Too bad I realized this after I had decided on the okra theme for this week’s BM one vegetable, three ways. I had to resort to frozen okra. Some vegetables had virtually no difference between frozen and fresh. Okra is not one of them. It loses all its flavor. However, I balanced this lack of flavor with fresh tomatoes and summer corn from the market. With these fresh ingredients, you won’t notice the lack of flavor in the frozen okra but still get all of the health benefits that okra provides. If you can get your hands on fresh okra, definitely use that for a more flavorful dish.

Lemon Basil Pesto Tagliatelle with Okra

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: Serves 4

Pesto Ingredients:

• 1 1/2 cups lemon basil leaves, firmly packed
• 1/2 cup mint leaves, firmly packed
• 2 crushed garlic cloves
• 1 cup extra virgin olive oil
• 1/4 cup grated Asiago cheese
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper

Pasta Ingredients:

• 1/2 cup lemon basil pesto
• 1 corn cob
• 1 chopped tomato
• 1 1/2 cups frozen cut okra, defrosted
• 4 oz. cooked tagliatelle pasta
• salt, to taste
• 2 tablespoon grated Asiago cheese, divided

Bring 6 cups of water to a boil. Add lemon basil and mint. Boil for 2 minutes, until leaves are wilted. Drain and reserve liquid. Use the reserved liquid to make a refreshing iced tea.

In a blender or food processor, combine drained lemon basil and mint leaves with the garlic. Chop in the blender. Slowly add the olive oil until everything is pureed. Add cheese, salt and pepper. Process until smooth.

With a sharp knife, cut the kernels off of the corn cob.

To make pasta, head 1/4 cup of pesto in a wide skillet. Add corn and tomato. Saute for 3 minutes. Add okra and another 1/4 cup of the pesto. Saute for 5 minutes.

Add pasta and salt. Toss to coat. Add cheese and toss until combined.

To serve, garnish with more cheese.

Notes:

If you don’t have access to lemon basil, use sweet Italian basil and add zest of 1 lemon plus 1 tablespoon lemon juice to the pesto instead.

Serve with the refreshing iced tea.

Print Recipe Pin it for later!

No ratings yet

SAVE THIS RECIPESaved!

Lemon Basil Pesto Tagliatelle with Okra

Prep Time15 minutes mins

Cook Time15 minutes mins

Ingredients

• Pesto Ingredients:
• 1 1/2 cups lemon basil leaves firmly packed
• 1/2 cup mint leaves firmly packed
• 2 crushed garlic cloves
• 1 cup extra virgin olive oil
• 1/4 cup grated Asiago cheese
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• Pasta Ingredients:
• 1/2 cup lemon basil pesto
• 1 corn cob
• 1 chopped tomato
• 1 1/2 cups frozen cut okra defrosted
• 4 oz. cooked tagliatelle pasta
• salt to taste
• 2 tablespoon grated Asiago cheese divided

Instructions

• Bring 6 cups of water to a boil. Add lemon basil and mint. Boil for 2 minutes, until leaves are wilted. Drain and reserve liquid. Use the reserved liquid to make a refreshing iced tea.
• In a blender or food processor, combine drained lemon basil and mint leaves with the garlic. Chop in the blender. Slowly add the olive oil until everything is pureed. Add cheese, salt and pepper. Process until smooth.
• With a sharp knife, cut the kernels off of the corn cob.
• To make pasta, head 1/4 cup of pesto in a wide skillet. Add corn and tomato. Saute for 3 minutes. Add okra and another 1/4 cup of the pesto. Saute for 5 minutes.
• Add pasta and salt. Toss to coat. Add cheese and toss until combined.
• To serve, garnish with more cheese.

Notes

If you don't have access to lemon basil, use sweet Italian basil and add zest of 1 lemon plus 1 tablespoon lemon juice to the pesto instead.

Did you make this recipe? Let me see!Tag me on Instagram @chefmireille so I can see yours!

Is this recipe on my You Tube channel?Find out and subscribe to my channel here!

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62