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Parsley Pesto Pasta

Parsley Pesto Pasta

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Using parsley instead of basil in this Parsley Pesto Pasta recipe creates a flavorful pasta that’s bolder and more herbaceous than your average pesto.

Ingredients

Scale

Instructions

  1. Rinse parsley well and pat dry with paper towels.
  2. Remove stems from parsley and place parsley leaves in a food processor.
  3. Add garlic, parmesan cheese, and lemon juice to food processor.
  4. Pulse food processor until all the garlic has been minced.
  5. Slowly add olive oil through food processor spout, while continuing to pulse.
  6. Scrape inside of food-processor bowl, as needed, and continue pulsing until mixture is fully smooth.
  7. Season pesto with salt, to taste.
  8. Cook fettuccini according to package instructions.
  9. Before draining fettuccini, reserve 1/2 cup of the starchy pasta water.
  10. Drain pasta, let cool for 5 minutes, then return pasta to the cooking pot.
  11. Add pesto to fettuccini and stir to coat.
  12. Add pasta water, as needed, to smooth out pesto mixture.
  13. Serve warm.

Find it online: https://foodgardening.mequoda.com/recipe/parsley-pesto-pasta/