Parsley Pesto Pasta - Food Gardening Network
Using parsley instead of basil in this Parsley Pesto Pasta recipe creates a flavorful pasta that’s bolder and more herbaceous than your average pesto.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodgardening.mequoda.com.
Ingredients
- 1 pound fettuccini
- 1 bunch Italian parsley
- 1/2 cup grated parmesan cheese
- 2 tablespoons fresh-squeezed lemon juice
- 2 cloves peeled garlic
- 1/4 teaspoon Kosher salt
- 1/2 cup olive oil
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