Spaghetti with Parsley Pesto


by: Cook In / Dine Out

I like this Spaghetti with Parsley Pesto because it's simple and tasty. With fewer than 10 ingredients, it's the type of recipe that's easy for a busy weeknight. Serve it with a tomato-mozzarella salad and some crusty bread to sop up the pesto. From Bon Appétit, June 2013.


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serves: 6

1 lb spaghetti

1/2 cup almonds (roasted and unsalted I used blanched almond slivers that I pan-roasted on medium-low heat until fragrant and lightly browned)

4 cups (packed) flat-leaf parsley leaves

3/4 cup fresh chives (chopped)

3/4 cup extra-virgin olive oil

1/2 cup parmigiano-reggiano cheese (grated)

dash of fresh ground black pepper

dash of salt

Nutrition Facts
Spaghetti with Parsley Pesto

Servings Per Recipe: 6

Amount per Serving

Calories: 617

  • Total Fat: 34.8 g
  •     Saturated Fat: 5.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 7.3 mg
  • Sodium: 181 mg
  • Total Carbs: 61.4 g
  •     Dietary Fiber: 4.9 g
  •     Sugars: 2.9 g
  • Protein: 16.1 g

how is this calculated?

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1.  Cook pasta in boiling salted water according to package directions for "al dente." Drain noodles, reserving 2 cups of the pasta cooking water.

2.  Pulse almonds in a food processor until smooth. Add parsley and chives and pulse until well chopped. With the food processor running, slowly stream in the olive oil until very smooth. Transfer to a medium bowl and stir in the cheese, fresh ground black pepper and salt, to taste.

3.  Toss the cooked pasta in a large bowl with the pesto, adding pasta cooking water by the 1/4 cup until the mixture is saucy (I used about a cup and a half). Season to taste with salt and pepper.

Cooks' note:
Pesto is a very flexible dish. Instead of parsley, you can try traditional basil, other herbs or greens (arugula, garlic scapes) or a mix. Pine nuts and walnuts also work well in place of almonds.

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Amanda L


a healthy pasta!!! NICE!