Lemon Parsley & Parmesan Pasta

I found this recipe in a Martha Stewart magazine and thought I'd give it a try. This was so easy and really good...I served it with salad and garlic bread. Made a great week night dinner!
Active Time: 10 minutes
Total Time: 20 minutes
Serves: 4-6

  • 2 cups flat-leaf parsley leaves, packed
  • 2 garlic gloves
  • 1/4 teaspoon red-pepper flakes
  • 1/2 teaspoon lemon zest, plus more for garnish
  • Coarse salt and freshly ground black pepper
  • 3/4 cup extra-virgin olive oil
  • 1 pound trofie or other short, twisted pasta, such as fusilli
  • 1 cup grated parmesan cheese
  1. Make the pesto: In a food processor (or blender), pulse parsley, garlic, red-pepper flakes, lemon zest, and 1 teaspoon of salt until coarsely chopped. With machine running, add oil in a slow, steady stream, processing until blended.
  2. Bring a large pot of salted water to boil. Cook pasta until al dente. Drain, reserving 1/4 pasta water.
  3. Toss pasta with pesto and parmesan cheese, then with reserved pasta water. Grate more lemon zest over each serving, and season with pepper.

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