Spaghetti with Parsley Pesto

Name: Spaghetti with Parsley Pesto
Yield: 1 serving
Ingredients: 1 pound spaghetti, cooked al dente; 1 tablespoon salt, for the pasta water; 1/3 cup unsalted slivered almonds; 1 large bunch fresh flat-leaf parsley leaves; 1/2 cup chopped scallions; Juice and zest of one small lemon; 2 cloves garlic, minced; 3/4 cup extra-virgin olive oil; 1/2 cup finely grated asiago cheese; 1/2 teaspoon freshly ground black pepper

User Reviews

5.0

6 reviews

Excellent

Course
Others

Spaghetti with Parsley Pesto

Iris Warren

Report

A simple and flavorful recipe that's sure to be a favorite.

Share:

I Made This!

Be the first!

Print

17 people printed this

Save this

Be the first!

Ingredients

1 pound spaghetti, cooked al dente
1 tablespoon salt, for the pasta water
1/3 cup unsalted slivered almonds
1 large bunch fresh flat-leaf parsley leaves
1/2 cup chopped scallions
Juice and zest of one small lemon
2 cloves garlic, minced
3/4 cup extra-virgin olive oil
1/2 cup finely grated asiago cheese
1/2 teaspoon freshly ground black pepper

Add to Shopping List

Instructions

Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; about 9 minutes. Drain, reserving 1 cup of pasta water.
In the body of a blender of food processor pulse almonds, parsley, scallions, oil, lemon, garlic, and asiago; blend until smooth. Season with salt and pepper.
Toss spaghetti and pesto in a large serving bowl. Add reserved pasta water by the tablespoon until saucy. Season with salt and pepper. Serve at once.