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Parsley Pesto Pasta

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

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 8
Calories: 36128 kcal
Course: Side Dish

Ingredients

  • 1 lb. fettuccini $1.29
  • 1 bunch Italian parsley $0.85
  • 1/2 cup grated parmesan $0.48
  • 2 Tbsp lemon juice $0.12
  • 2 cloves garlic $0.16
  • 1/4 tsp salt $0.02
  • 1/2 cup olive oil $1.26

Instructions

    Cup of Yum
  1. 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.
  2. 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 you’d think because it will be spread out thin over the pasta.
  3. 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!

Nutrition Information

Serving 1Serving Calories 361.28kcal (18%) Carbohydrates 44.46g (15%) Protein 9.49g (19%) Fat 16.18g (25%) Sodium 194.31mg (8%) Fiber 2.1g (8%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 36128

% Daily Value*

Serving 1Serving
Calories 361.28kcal 18%
Carbohydrates 44.46g 15%
Protein 9.49g 19%
Fat 16.18g 25%
Sodium 194.31mg 8%
Fiber 2.1g 8%

* Percent Daily Values are based on a 2,000 calorie diet.