This quick & easy Parsley Pesto Pasta Recipe is the perfect way to use your fresh parsley harvest from your Culinary Herb Garden.
The rich flavor from the fresh parsley pesto enriches this pasta dish and makes it a crowd favorite. The best part is you can make it in under 30 minutes!
Parsley Pesto PastaCourse: Main
The Parsley Pesto brings this pasta dish to life. Full of flavor & zest this dish is a great way to use your fresh parsley harvest.
1 box fettuccini
1 bunch of freshly harvested parsley (about 5 sprigs)
¼ cup grated parmesan cheese
1 tbsp lemon juice
1 tsp salt
¼ cup olive oil
- Harvest and rinse your parsley. Remove the leaves from the stems and place them in a food processor. Add the garlic, cheese, and lemon juice. Pulse until smooth
- Slowly add the olive oil as you continue to pulse the pesto. Add salt and pepper to taste.
- Cook the pasta according to the box directions. Drain the pasta, let cool and then return it to the pot.
- Add the pesto and stir to coat. Serve immediately.