How To Make Parsley Pesto Pasta
When done right, pesto pasta is one of the easiest and tastiest dishes you’ll ever make. This vegetarian dish is made with all the freshest ingredients.
Serves:
Ingredients
- 1lbspaghetti
- ½cupunsalted almonds,roasted
- 4cupsfresh flat leaf parsley leaves,packed
- ¾cupfresh chives,chopped
- ¾cupextra virgin olive oil
- ½cupparmesan cheese,finely grated
- freshly ground pepper
- kosher salt
Instructions
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Cook pasta in a large pot until al dente. Rinse the noodles very well in cold water so that they no longer stick together. Reserve 2 cups pasta cooking liquid.
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Pulse the almonds in a food processor until smooth. Add parsley, chives, oil and parmesan. Process until smooth. Season the pesto with salt and pepper.
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Toss pasta and pesto in large bowl. Add the reserved pasta cooking liquid by ¼ cupfuls until saucy. Season with additional salt pepper and sprinkle the top with parmesan.
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Cover and chill pesto until ready to serve.
Nutrition
- Calories: 654.23kcal
- Fat: 37.67g
- Saturated Fat: 6.49g
- Trans Fat: 0.00g
- Monounsaturated Fat: 24.65g
- Polyunsaturated Fat: 4.88g
- Carbohydrates: 62.54g
- Fiber: 5.51g
- Sugar: 3.09g
- Protein: 18.25g
- Cholesterol: 8.43mg
- Sodium: 403.30mg
- Calcium: 258.07mg
- Potassium: 513.90mg
- Iron: 4.31mg
- Vitamin A: 207.27µg
- Vitamin C: 56.69mg
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