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Spaghetti with Parsley Pesto
5 from 6 votes

Spaghetti with Parsley Pesto

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

Course: Others

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.