Fettuccine with Parsley Pesto

  • 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


Step 1

Prepare pasta according to instructions on box.

Step 2

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.

Step 3

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!

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Nutritional Info

This information is per serving.

  • Calories

  • Sodium

    20.2 mg
  • Total Fat

    10 g
  • Saturated Fat

    1.4 g
  • Cholesterol

    1.2 mg
  • Carbohydrates

    44.5 g
  • Fiber

    3 g
  • Sugar

    1.3 g
  • Protein

    8.8 g

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