June 30, 2014

Spaghetti with Parsley Pesto

With summer finally here, the markets abound with fresh herbs, making this season the perfect time to transform those tender greens from mere garnishes into the stars of your meals.  Therefore, I’d like to introduce you to this vibrant and vegetarian recipe of Spaghetti with Parsley Pesto!    


  

What I really love about this summer dish, besides its sublime simplicity, is its daring versatility.  Although, basil is the main player in the classic pesto, replacing it with the sturdy, more affordable and available year-round parsley makes for a bright and balanced sauce.  Swapping in walnuts (which I always have lingering in my pantry) for almonds also works wonders.  Tossing in some garlic instead of chives will nicely boost the entire mixture.  Lastly, adding white cheddar in lieu of “the king of cheeses” never worked better.  Needless to say, this recipe is wide open to adaptations; personally, I prefer the parsley, flat-leaf or curly, whichever I can get my hands on, but feel free to try it with basil or cilantro for a new dimension and elegant transformation.     





There’s nothing labor-intensive about this meal; in fact, you don’t even have to cook anything but the pasta, yet the flavors and nuances are complex and sophisticated.  The freshness and vivid color of the parsley shine through.  The nuttiness of the almonds adds depth, while the subtle garlicky aroma fades quietly in the background.  The floral olive oil and the mild sharpness of the cheese enhance the herbal notes and make this dish mighty successful.  Enjoy and Happy Fourth of July!  

  


         
Spaghetti with Parsley Pesto
Adapted from Bon Appétit (June 2013)

Makes: 6 servings

Ingredients:

·         1 lb. spaghetti or bucatini
·         Kosher salt
·         ½ cup unsalted, roasted almonds or walnuts
·         4 cups (packed) fresh flat-leaf parsley leaves (curly parsley also works well)
·         1 clove of garlic (the recipe calls for  ¾ cup chopped fresh chives, but I don’t always have them on hand and I found that garlic works very well, too)
·         ¾ cup extra-virgin olive oil
·         ½ cup finely grated white cheddar cheese or Parmesan
·         Freshly ground black pepper




Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente.  Drain, reserving about 2 cups of pasta cooking liquid.    





Meanwhile, pulse the almonds in a food processor until smooth.  Add the parsley, garlic, oil and cheddar cheese, and process until smooth.  Season with salt and pepper.  




Toss the pasta and pesto in a large bowl, adding pasta cooking liquid, ¼ cup at a time, until saucy.  Season with salt and pepper. 




Do ahead: Pesto can be made 5 days ahead.  Cover the surface directly and chill.





Note:  You can also try this recipe with basil or cilantro. 



Poftă Bună! (Bon Appétit!)

26 comments:

  1. pesto and pasta are heeeeeaven! Esp. because I have a flourishing herb garden just asking to be used!

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    1. Thank you so much, Kayle! You'll make delicious pesto with the fresh herbs in your garden :)

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  2. This pesto pasta looks absolutely heavenly! :D

    Cheers
    Choc Chip Uru

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    1. Thanks so much for the lovely comment, Uru! Always so good to hear from you :)

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  3. looks delicious! love the idea of a parsley pesto instead of the traditional basil. thanks for the ideas.

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    1. Thank you for stopping by, Thalia! I also love parsley pesto instead of the traditional basil; it's a very delicious update on the usual :)

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  4. This food is beautiful! Can't wait to try it! Love, Louise

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    1. Thank you so much, Louise! It's a very easy recipe and I think you'd love this dish :)

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  5. Happy 4th of July! This looks amazing and I love parsley and walnuts :) Can’t wait to try the recipe!

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    1. Thank you so much, Laura! Parsley and walnuts go very well together. I think you'd love it :)

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  6. Simply fabulous!! I have a parsley plant in my garden that is growing about a foot a day (well... that might be a slight exageration...). I'm calling this dinner tomorrow!! Thank you!!

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    1. Thank you, Kim! So convenient that you have a parsley plant in your garden. It'll come in handy for this recipe :) Hope you enjoy it!

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  7. What a lovely dish! And so easy to whip up with my garden parsley! You've styled it so wonderfully :)

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    1. Thanks, Liz! This is a very easy recipe, indeed, and the fact that you have parsley in your garden makes it even easier :)

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  8. Mouthwatering! A wonderful pasta dish.

    Cheers,

    Rosa

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    1. Thank you so much, Rosa! Always so nice to hear from you :)

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  9. We tried this recipe on Sunday and it was so easy to make and absolutely delish :) Joshua & Natalie

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    1. Hi Joshua! Thanks so much for the wonderful comment! So happy to hear that you've tried and enjoyed this recipe! And you're right, it comes together in no time :)

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  10. Hi Dana,

    Bon Appétit!!! Your pasta with homemade pesto looks very fresh and wonderful.

    Zoe

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    1. Thank you so much, Zoe! This recipe is indeed super fresh and easy to make :)

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  11. I love pesto, and have made it with parsley before, but ages ago. So thanks for the reminder about how good it can be! Terrific looking dish -- thanks.

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    1. Thank you! I love pesto too and I think parsley is a very nice substitute for basil; hope you like the dish :)

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  12. This looks so vibrant and fresh and like the perfect mid-week meal or something to enjoy on a Friday evening, sitting in front of the TV and watching a movie. I love pastas that are simply prepared and your parsley pesto is a great idea. I grow a lot of parsley so I should make this xx

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    1. Hi Charlie! This is a perfect recipe to enjoy in front of the TV. It's a very easy and delicious dish to make :)

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  13. This pasta looks so delicious! Just perfect for today's lunch, and I'm getting so hungry!!

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    1. Thank you so much, Inês! This pasta dish makes for a great lunch :) Enjoy!

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