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Monday, April 7, 2014

Pasta with Parsley Pesto


By Diane Hoffmaster

From attending my children’s band concerts to carpooling to various sporting events, springtime kicks off a slew of hectic schedules in my home. Rather than going through the drive-thru on a busy night, I try to plan my meals ahead of time by looking for dinner options that can be created in less than 20 minutes. Since I like to cook from scratch, pasta is usually the go-to meal when I find myself crunched on time. To keep the dish flavorful and stray away from the standard “tomato sauce” pasta dish, I alternate my pasta meals with various recipes like this “Pasta with Parsley Pesto.” This parsley pesto recipe is a simple alternative to the traditional basil leaf or tomato sauce pasta dish and as an added plus; you can grow the parsley in your own backyard!

Pasta with Parsley Pesto

Pasta with Parsley Pesto 

Prep: 5 minutes
Cook: 10 minutes
Yield: 6 servings

Pesto Ingredients

2 cloves garlic
2 cups packed curly parsley
1/3 cup macadamia nuts (you can also use walnuts or pine nuts)
2/3 cup olive oil (more or less, depending on desired consistency)
1/2 cup Parmesan cheese, grated
Salt and pepper to taste

Additional Ingredients

1 pound pasta
1 1/2 cups cherry tomatoes, halved
Parmesan cheese for serving


Pesto: In a food processor, place the garlic, parsley, macadamia nuts, olive oil and Parmesan cheese. Process the mixture until smooth. Gradually add in more olive oil as needed, until the paste reaches its desired consistency. Add salt and pepper to taste.

Cook pasta according to package directions and drain. Toss with pesto paste and halved cherry tomatoes. Top with additional Parmesan cheese if desired and serve.

How do you add flavor to the traditional pasta dish?

Photo courtesy of Diane Hoffmaster.

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