Penne Parsley Pesto Recipe
Pesto, with its toasty pine nuts, fresh herbs, pungent garlic, and quality olive oil, is heaven with pasta. This recipe uses parsley instead of basil and is made without cheese.
SERVES: 2 adults and 2 children
PREP TIME: 15 mins
COOK TIME: 10 mins
¼ cup pine nuts
10½ ounces dried wholewheat penne pasta
1⅓ cups chopped parsley
2 garlic cloves, crushed
½ teaspoon fine sea salt, plus extra for cooking the pasta
⅓ cup extra virgin olive oil
1 Preheat the broiler to medium. Put the pine nuts on a baking sheet and broil for 1 minute until toasted, watching carefully so they do not burn. Remove from the broiler and set aside.
2 Bring a large saucepan of salted water to a boil. Add the pasta and cook
according to the package directions, then drain and transfer to a large bowl.
3 While the pasta is cooking, put the pine nuts, parsley, garlic, salt, and olive oil in a blender and blend for 1 minute until smooth.
4 Pour the pesto over the pasta and toss well. Serve warm.
STORAGE: Refrigerate the pesto for up to 3 days or freeze for up to 3 months.
Pesto, with its toasty pine nuts, fresh herbs, pungent garlic, and quality olive oil, is heaven with pasta. This recipe uses parsley instead of basil and is made without cheese.
SERVES: 2 adults and 2 children
PREP TIME: 15 mins
COOK TIME: 10 mins
¼ cup pine nuts
10½ ounces dried wholewheat penne pasta
1⅓ cups chopped parsley
2 garlic cloves, crushed
½ teaspoon fine sea salt, plus extra for cooking the pasta
⅓ cup extra virgin olive oil
1 Preheat the broiler to medium. Put the pine nuts on a baking sheet and broil for 1 minute until toasted, watching carefully so they do not burn. Remove from the broiler and set aside.
2 Bring a large saucepan of salted water to a boil. Add the pasta and cook
according to the package directions, then drain and transfer to a large bowl.
3 While the pasta is cooking, put the pine nuts, parsley, garlic, salt, and olive oil in a blender and blend for 1 minute until smooth.
4 Pour the pesto over the pasta and toss well. Serve warm.
STORAGE: Refrigerate the pesto for up to 3 days or freeze for up to 3 months.
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