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Share your recipes May 2015

Rainbow Kitchen

Pasta with Parsley Pesto

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Serves 6-8. Tastes great in the next couple of days as well as the flavors marry. Fits well into the Mediterranean diet.

Salt (kosher or unprocessed sea salt preferably)

1/4 cup toasted pine nuts (since these can be pricey, try substituting almonds or walnuts to suit your taste)

3 crushed garlic cloves

3/4 cup extra virgin olive oil

5 cups fresh Italian parsley leaves (basil is also a common pesto ingredient; use approximately half the amount of parsley. Can also add fresh spinach to soften the strong herbal taste)

½ teaspoon black pepper.

Pinch of nutmeg (flavor really zooms if you can grate your own fresh)

½ cup grated Parmigiana-Reggiano (or your preference of another hard cheese), plus more for serving

1 pound pasta

1 tablespoon butter cut in cubes

 

Bring a large pot of well-salted water to a boil

Pesto: Add the nuts, garlic and half the oil to a food processor and pulse until just combined. Add the parsley (or other choice of green veggies or herbs), 1 tsp. Salt, the pepper and nutmeg. Pulse, adding the remaining oil in a slow steady stream, scraping the sides to frequently to make a chunky paste. Add the cheese and pulse just to combine.

Cook pasta until al dente. Drain pasta, reserving about 1/3 cup pasta water. Add pesto to hot pasta in a large serving bowl, plus butter and reserved pasta water. Toss until butter melts and pasta is coated with a glossy sauce. Serve immediately with additional cheese at the table for those who prefer more.

 


Allison's Article:

What’s In Your Pantry? Endless Pasta Possibilities


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Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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