Pesto Spaghetti Recipe
Pesto Spaghetti Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Fresh parsley, Parmesan cheese and a variety of herbs pack plenty of flavor into this well-seasoned side dish. Jeanette Simec from Ottawa, Illinois shares the recipe for this quick and pleasing pasta toss.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 3 tablespoons olive oil
  • 1 cup packed fresh parsley leaves
  • 1 teaspoon each dried basil, oregano and marjoram
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 12 ounces uncooked spaghetti
  • 1/4 cup chopped walnuts, toasted
  • 1/4 cup shredded Parmesan cheese

Directions

For pesto, combine the oil, parsley and seasonings in a blender; cover and process until blended. Cook spaghetti according to package directions; drain.
Transfer to a serving bowl. Add the walnuts, cheese and pesto; toss to coat. Yield: 6 servings.
Originally published as Parsley Pesto Spaghetti in Light & Tasty February/March 2003, p16

Nutritional Facts

1 cup: 328 calories, 12g fat (2g saturated fat), 3mg cholesterol, 479mg sodium, 44g carbohydrate (0 sugars, 2g fiber), 10g protein.

  • 3 tablespoons olive oil
  • 1 cup packed fresh parsley leaves
  • 1 teaspoon each dried basil, oregano and marjoram
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 12 ounces uncooked spaghetti
  • 1/4 cup chopped walnuts, toasted
  • 1/4 cup shredded Parmesan cheese
  1. For pesto, combine the oil, parsley and seasonings in a blender; cover and process until blended. Cook spaghetti according to package directions; drain.
  2. Transfer to a serving bowl. Add the walnuts, cheese and pesto; toss to coat. Yield: 6 servings.
Originally published as Parsley Pesto Spaghetti in Light & Tasty February/March 2003, p16

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