This parsley sauce is a riff on basil-and-Parmesan pesto.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • Toss pasta with pesto and Parmesan, then with reserved pasta water. Grate more lemon zest over each serving, and season with pepper.

Reviews (2)

59 Ratings
  • 5 star values: 17
  • 4 star values: 23
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 3
Rating: Unrated
02/01/2012
So simple, so delicous. Will definately make it again. It reminded me of summer time, it has a very light and fresh taste.
Rating: Unrated
01/19/2012
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! =]