Fettuccine with Parsley Pesto2012-12-09
- Servings : 4
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
An easy, no-fuss pasta recipe with tons of garlic and parsley. Delicious!
Look for a Parmesan cheese that is as low in sodium as possible, and be sure to limit the use of the cheese to only 1 tablespoon. Parmesan cheese is usually very high in sodium, but a little goes a long way when it comes to adding flavor to pasta dishes. The Parmesan cheese used in this recipe contains 45 mg of sodium per tablespoon.
- 1/2 pound fettuccine (1/2 box)
- 1 cup fresh parsley, stems removed
- 1 tablespoon freshly grated Parmesan cheese
- 3 cloves garlic, whole
- 2 tablespoons unsalted slivered almonds
- 2 tablespoons olive oil
- 1/2 teaspoon lemon juice
Prepare pasta according to instructions on box.
Make pesto while the pasta is cooking. To make pesto, combine parsley, Parmesan cheese, garlic, and almonds in a food processor. Pulse until well blended. Add olive oil and pulse again until smooth. Add lemon juice and pulse to combine. Set aside until pasta is done.
Drain pasta and return to pot. Add pesto to pasta, and stir to coat. Serve immediately.
We recommend using our favorite food processor from Cuisinart for making this yummy pesto!
Average Member Rating
(4.3 / 5)
3 people rated this recipe
This information is per serving.
Total Fat10 g
Saturated Fat1.4 g