Spaghetti with Parsley Pesto
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5
6 reviews
Excellent
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Others
Spaghetti with Parsley Pesto
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1 pound spaghetti cooked al dente
- 1 tablespoon salt for the pasta water
- 1/3 cup almond unsalted, slivered
- 1 flat-leaf parsley large bunch, fresh leaves
- 1/2 cup scallions chopped
- lemon juice and zest of one small
- 2 cloves garlic minced
- 3/4 cup extra-virgin olive oil
- 1/2 cup Asiago cheese finely grated
- 1/2 teaspoon black pepper freshly ground
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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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