Spaghetti with Parsley Pesto
by:
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. http://www.cookindineout.com/2013/06/parsley-pesto-spaghetti.html
ingredients
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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
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
preparation
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.
1
comments
Amanda L
June 5, 2013
a healthy pasta!!! NICE!