Parsley Pesto Pasta
Ingredients
The pasta
The pesto
-
1
bunch
Italian parsley
-
½
cup
grated parmesan
-
2
Tbsp
lemon juice
-
2
cloves
garlic
-
¼
tsp
salt
-
½
cup
olive oil
Instructions
- Rinse the parsley and remove the leaves from the stems, placing them in a food processor.
- Add the peeled garlic, parmesan cheese, and lemon juice to the food processor and pulse until there are no large chunks of garlic.
- Slowly add the olive oil while pulsing until the mixture is smooth, scraping down the sides as needed.
- Taste the pesto and add salt to your liking.
- Cook the pasta according to the package directions, reserving about ½ cup of the starchy cooking water before draining.
- Drain the pasta, let it cool slightly, then return it to the pot.
- Add the pesto to the pasta and stir to coat, using reserved pasta water if needed to loosen the mixture.
- Serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
361
Total fat
16.18g
Total carbohydrates
44.46g
Total protein
9.49g
Sodium
194.31mg
Cholesterol
0mg
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