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Parsley Lemon Pesto

Parsley is a nice year-long alternative to summer's basil in this classic pasta and pesto combo.
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Parsley Lemon Pesto

Servings

1

Prep Time

10 minutes

Cook Time

25 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Parsley Lemon Pesto

Ingredients

  • 1 lb farfalle pasta
  • 2 1/2 cups tightly packed Italian parsley leaves (about 2 ounces)
  • 1/3 cup toasted pine nuts
  • 2 tablespoons fresh lemon juice (from about ½ lemon)
  • 1 to 2 teaspoons grated lemon peel (from about 1 lemon)
  • 1/2 cup olive oil
  • 1/3 cup freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. In the bowl of a food processor, combine the parsley, pine nuts, lemon juice, and lemon peel. With the machine running, gradually add the oil, blending until the mixture is creamy. Transfer the pesto to a large bowl. Stir in the Parmesan, and ½ teaspoon of each salt and pepper.
  2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 8 to 10 minutes or until the pasta is al dente. Drain pasta, reserving 1 cup of the pasta water. Add the pasta to the large bowl with the pesto. Using a large spoon or rubber spatula, toss the pesto with the pasta adding pasta water as needed to thin the sauce. Serve warm or at room temperature.
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1 comment

  • Author's avatar image
    Mary Elizabeth Guyton

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