Spaghetti With Parsley Pesto Food

PARSLEY PESTO

Steps:

• In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

PARSLEY PESTO

Steps:

• Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley and mint to the food processor (or to the mortar and pestle) and process until finely chopped or grind to a paste. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.

SPAGHETTI WITH PARSLEY PESTO

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
• Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
• Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
• DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.

SPAGHETTI WITH ZUCCHINI, PARSLEY PESTO AND BOTTARGA

Steps:

• Make the pesto: Put parsley in a food processor or blender. Add garlic, a good pinch of salt, black pepper to taste, and olive oil. Whirl to make a smooth sauce. You should have about 1 cup of pesto.
• Bring a large pot of well-salted water to a boil over high heat. Cook spaghetti according to package directions until al dente, erring on the slightly underdone side.
• While the pasta cooks, put about 2 tablespoons oil in a large skillet over medium-high heat. Sauté the zucchini for about 2 minutes. Let it brown a little. Add salt, pepper, red-pepper flakes and lemon zest.
• Add drained pasta to skillet along with half the pesto. Toss everything together. Taste, and add more salt or pesto as needed. (Wrap and refrigerate any remaining pesto for up to 2 days or freeze for future use.)
• Divide pasta among individual plates and sprinkle generously with bottarga. Top with bread crumbs, and serve with lemon wedges.

SPAGHETTI WITH MINT AND PARSLEY PESTO

Steps:

• Blend the ingredients, except the pasta, together in a blender or food processor.
• In a large pot, cook the spaghetti until al dente, drain and toss with the pesto.

PESTO SPAGHETTI

Steps:

• 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.

PASTA WITH PARSLEY & HAZELNUT PESTO

Steps:

• Cook the pasta in salted, boiling water according to pack instructions.
• Put the parsley, hazelnuts, Parmesan and lemon zest and juice into a food processor and whizz to a paste. With the motor still running, gradually drizzle in the olive oil. Season, if you like, with salt and pepper.
• Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.

SPAGHETTI WITH MINT & PARSLEY PESTO

Steps:

• Blend the ingredients, except the pasta, together in a blender or food processor.
• In a large pot, cook the spaghetti until al dente, drain and toss with the pesto.

PASTA WITH ZUCCHINI AND PARSLEY ALMOND PESTO

Steps:

• Cook and drain pasta of your choice.
• Meanwhile, in a food processor, finely chop garlic.
• Add the almonds and pulse until they are coarsely chopped.
• Add the parsley and 1/2 cup of the olive oil and process until the parsley is finely chopped.
• Add the Parmigiano-Reggiano cheese and pulse just until the pesto is combined. Season with salt and pepper and scrape the pesto into a largeserving bowl.
• In a large skillet, heat the remaining 1 tablespoon of olive oil, add the zucchini and cook over moderately high heat until tender and browned in spots, about 5 minutes. Add the crushed red pepper and season with salt and pepper. Add zucchini to the bowl with the pesto. Mix in the farfalle, toss well.
• Serve with extra parm on top.