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Spaghetti with Lighter Pesto Recipe

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This recipe for Spaghetti with Lighter Pesto, by , is from 30 in 30 Minutes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Wilner
Added: Wednesday, May 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups tightly packed fresh basil leaves (about 2 ounces total)
3 tablespoons walnut pieces
3 tablespoons grated Parmesan cheese
2 cloves garlic, peeled
1 tablespoon fresh lemon juice
Kosher salt
Freshly ground pepper
3 tablespoons extra-virgin olive oil
8 ounces regular or whole-wheat spaghetti

Directions:
Directions:
1. In a food processor, combine basil, walnuts Parmesan, garlic, lemon juice, salt and pepper and 3 tablespoons of water. Process until a paste forms.
2. With the motor running, add oil in a thin stream. Process until very smooth, about 1 minute
3. In 5-6 quarts of boiling water, add 1 tablespoon of salt.
4. Cook 8 ounces of spaghetti until al dente, according to package instructions.
5. Reserve 1/2 cup pasta water; drain pasta and return to pot.
6. Toss paste with Pesto, adding reserved water a little at a time to create a thin sauce that coats the spaghetti (you may not need all the water).
7. Season with salt and pepper
Serve garnished with shredded basil.

Number Of Servings:
Number Of Servings:
2+
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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