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Parsley Pesto Spaghetti

This is a fun and tasty way to serve traditional pasta. I adapted it from a recipe I came across years ago.—Christine Wilson, Sellersville, Pennsylvania
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    10 servings


  • 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, melted
  • Salt and pepper to taste


  • 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.

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