Lemon, Parsley, and Parmesan Plus Pasta
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Martha Stewart Living, January 2012
- Prep Time 10 minutes
- Total Time 20 minutes
- Yield Serves 6
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Ingredients
- 2 cups flat-leaf parsley leaves, packed
- 2 garlic cloves
- 1/4 teaspoon red-pepper flakes
- 1/2 teaspoon lemon zest, plus more for garnish
- Coarse salt and freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- 1 pound trofie or other short, twisted pasta, such as fusilli
- 1 cup grated Parmesan cheese
Directions
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Make the pesto: In a food processor, pulse parsley, garlic, red-pepper flakes, lemon zest, and 1 teaspoon salt until coarsely chopped. With machine running, add oil in a slow, steady stream, processing until blended.
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Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, reserving 1/4 cup pasta water.
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Toss pasta with pesto and Parmesan, then with reserved pasta water. Grate more lemon zest over each serving, and season with pepper.
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So simple, so delicous. Will definately make it again. It reminded me of summer time, it has a very light and fresh taste.
Unfortunately, I don't have the taste buds for parsley so I used cilantro instead and it turned out delicious! My boyfriend loved it and said it was light and tasty! Definitely adding this recipe to the book! Thanks Martha! =]