Name: Parsley Pesto Pasta Recipe
Total time: 25 min
Yield: 8
Cuisine: Italian

Forget expensive basil pasta, this quick and easy parsley pesto pasta packs a huge flavor punch and costs pennies.  

How to make Parsley Pesto Pasta Recipe

Beth

Crawler

Italian

<p>Forget expensive basil pasta, this quick and easy parsley pesto pasta packs a huge flavor punch and costs pennies.  </p>

Vegetarian

Fettuccini

Italian Parsley

Grated Parmesan

Lemon juice

Cloves Garlic

Salt

Olive oil

Rinse the parsley well and shake off as much water as possible. Remove the leaves from the stems and place them into the food processor. Also add the garlic (peeled), parmesan cheese, and lemon juice. Pulse until there are no large chunks of garlic left.

step 1

Slowly add the olive oil through the spout on the lid as you continue to pulse the mixture. Scrape down the sides of the bowl as needed and pulse until smooth. Taste the pesto and add salt to your liking. I added 1/4 teaspoon. You want the pesto to be slightly saltier than youd think because it will be spread out thin over the pasta.

step 2

Cook the pasta according to the package directions (this can done while you make the pesto). Before draining the pasta, reserve about a half cup of the starchy cooking water. Drain the pasta, let cool slighly (about 5 minutes) and then return it to the pot. Add the pesto and stir to coat. If the pasta becomes dry, clumpy, or sticky, use a small amount of the pasta water to help loosen it up. Serve warm!

Parsley Pesto Pasta Recipe

ingredients serve

Ingredients for Parsley Pesto Pasta Recipe