Parsley Pesto Spaghetti Recipe

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Parsley Pesto Spaghetti Recipe

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MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 package (1 pound) spaghetti
  • 3 cups packed fresh parsley sprigs
  • 1 cup blanched almonds
  • 2 to 3 garlic cloves, minced
  • 1-1/4 cups grated Parmesan cheese
  • 1/2 cup butter or margarine, melted
  • Salt and pepper to taste

Directions

Cook spaghetti according to package directions.
Meanwhile, place parsley, almonds and garlic in a food processor or blender; cover and process until finely chopped. Transfer to a large serving bowl; stir in cheese and butter. Drain spaghetti and add to pesto with salt and pepper; toss to coat. Yield: 10 servings.
Originally published as Parsley Pesto Spaghetti in Taste of Home October/November 2000, p41

  • 1 package (1 pound) spaghetti
  • 3 cups packed fresh parsley sprigs
  • 1 cup blanched almonds
  • 2 to 3 garlic cloves, minced
  • 1-1/4 cups grated Parmesan cheese
  • 1/2 cup butter or margarine, melted
  • Salt and pepper to taste
  1. Cook spaghetti according to package directions.
  2. Meanwhile, place parsley, almonds and garlic in a food processor or blender; cover and process until finely chopped. Transfer to a large serving bowl; stir in cheese and butter. Drain spaghetti and add to pesto with salt and pepper; toss to coat. Yield: 10 servings.
Originally published as Parsley Pesto Spaghetti in Taste of Home October/November 2000, p41

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