Parsley Pesto Pasta
Parsley Pesto Pastan is a side dish that serves 8. One serving contains 366 calories, 11g of protein, and 18g of fat. For 74 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, salt, parmesan, and a few other things to make it today. 468 people were impressed by this recipe. It is brought to you by Budget Bytes. From preparation to the plate, this recipe takes roughly 25 minutes. Overall, this recipe earns a pretty good spoonacular score of 72%. Try Parsley Pesto Pasta, Parsley Cilantro Pesto Pasta | Pasta, and Pasta with Parsley-Walnut Pesto for similar recipes.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 lb. fettuccini $1.29
2 cloves garlic $0.16
2 Tbsp lemon juice $0.12
½ cup olive oil $1.26
½ cup grated parmesan $0.48
1 bunch Italian parsley $0.85
¼ tsp salt $0.02
Equipment:
food processor
bowl
pot
Cooking instruction summary:
Rinse the parsley well and shake off as much water as possible. Remove the leaves from the stems and place them into the food processor. Also add the garlic (peeled), parmesan cheese, and lemon juice. Pulse until there are no large chunks of garlic left.Slowly add the olive oil through the spout on the lid as you continue to pulse the mixture. Scrape down the sides of the bowl as needed and pulse until smooth. Taste the pesto and add salt to your liking. I added teaspoon. You want the pesto to be slightly saltier than youd think because it will be spread out thin over the pasta.Cook the pasta according to the package directions (this can done while you make the pesto). Before draining the pasta, reserve about a half cup of the starchy cooking water. Drain the pasta, let cool slighly (about 5 minutes) and then return it to the pot. Add the pesto and stir to coat. If the pasta becomes dry, clumpy, or sticky, use a small amount of the pasta water to help loosen it up. Serve warm!
Step by step:
1. Rinse the parsley well and shake off as much water as possible.
2. Remove the leaves from the stems and place them into the food processor. Also add the garlic (peeled), parmesan cheese, and lemon juice. Pulse until there are no large chunks of garlic left.Slowly add the olive oil through the spout on the lid as you continue to pulse the mixture. Scrape down the sides of the bowl as needed and pulse until smooth. Taste the pesto and add salt to your liking. I added teaspoon. You want the pesto to be slightly saltier than youd think because it will be spread out thin over the pasta.Cook the pasta according to the package directions (this can done while you make the pesto). Before draining the pasta, reserve about a half cup of the starchy cooking water.
3. Drain the pasta, let cool slighly (about 5 minutes) and then return it to the pot.
4. Add the pesto and stir to coat. If the pasta becomes dry, clumpy, or sticky, use a small amount of the pasta water to help loosen it up.
5. Serve warm!
Nutrition Information:
covered percent of daily need
