Parsley Pesto Spaghetti

Parsley Pesto Spaghetti

1 lb. spaghetti

3 C. fresh packed parsley sprigs

1 C. blanched almonds

2-3 garlic cloves, minced

1 1/4 C. grated Parmesan cheese

1/2 C. butter, melted

salt and pepper to taste

Cook spaghetti as directed

Meanwhile, place parsley, almonds and garlic in a food processor or blender. Cover and process until finely chopped. Transfer to a large serving bowl; stir in cheese and butter.

Drain spaghetti and add to pesto with salt and pepper. Toss to coat.

Serves 6 -8

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