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Description
Parsley is a nice year-long alternative to summer's basil in this classic pasta and pesto combo. Giada De Laurentiis.
Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 cups Italian parsley leaves (tightly packed, about 2 ounces)
- 1/3 cup toasted pine nuts
- 2 Tbsp. fresh lemon juice (from about 1/2 lemon)
- 2 tsp. grated lemon peel (from about 1 lemon)
- 1/2 cup olive oil
- 1/3 cup grated Parmesan cheese (freshly)
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper (freshly)
- 1 lb. farfalle pasta
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Directions
- 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, salt, and pepper.
- 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 the pasta, reserving 1 cup of the pasta water.
- Add the pasta to 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.
NutritionView More
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790Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories790Calories from Fat360 |
| % DAILY VALUE |
| Total Fat40g62% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium450mg19% |
| Potassium550mg16% |
| Protein21g |
| Calories from Fat360 |
| % DAILY VALUE |
| Total Carbohydrate90g30% |
| Dietary Fiber5g20% |
| Sugars5g |
| Vitamin A70% |
| Vitamin C90% |
| Calcium15% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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