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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Spaghetti w/ Parsley Pesto Recipe

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This recipe for Spaghetti w/ Parsley Pesto is from The Children's Cottage Cooperative , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound spaghetti
Juice of one lemon and zest
Kosher salt
1/2 cup unsalted, roasted almond
4 cups flat leaf parsley
3/4 cup chopped chives
3/4 cup extra-virgin olive oil
1/4 cup grated Parmesan
Freshly ground black pepper
Directions:
Directions:
Cook pasta in salted boiling water until al dente. Drain, reserving 2 cups pasta cooking liquid.
Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan, process until smooth. Season pesto with salt and pepper.
Toss pasta and pesto in large bowl adding pasta cooking liquid by 1/4 cup until saucy. Season with salt and pepper.

Pesto can be made five days ahead
Number Of Servings:
Number Of Servings:
Serves 6

 

 

 

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