Best Parsley Pesto Spaghetti Recipes

SPAGHETTI SQUASH WITH PARSLEY AND PECAN PESTO

Steps:

• Preheat the oven to 375 degrees F.
• Rub the cut sides of the squash with 1 teaspoon of the olive oil and sprinkle with salt and pepper. Set the squash cut-side down on a baking sheet. Cut the tops off of the garlic heads, exposing the cloves but leaving the heads intact. Set the heads on a large piece of foil, drizzle with the remaining 1 teaspoon of the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and place on the baking sheet with the squash. Bake until the squash is tender and the garlic soft and roasted, 35 to 40 minutes. Set aside to cool.
• When the roasted garlic is cool enough to handle, press out the cloves and add them to a food processor along with the minced garlic, toasted pecans, 1/2 bunch parsley and 1/2 teaspoon salt. Pulse until the ingredients are pulverized. With the motor running, drizzle in the 1/4 cup olive oil. Add the Asiago and lemon juice and pulse until just combined.
• Shred the squash into a bowl using a fork and toss with 1/2 cup of the pesto. Season with salt and pepper. Serve garnished with chopped parsley.

SPAGHETTI WITH PARSLEY PESTO

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
• Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
• Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
• DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.

SPAGHETTI WITH MINT & PARSLEY PESTO

Steps:

• Blend the ingredients, except the pasta, together in a blender or food processor.
• In a large pot, cook the spaghetti until al dente, drain and toss with the pesto.

SPAGHETTI WITH MINT AND PARSLEY PESTO

Steps:

• Blend the ingredients, except the pasta, together in a blender or food processor.
• In a large pot, cook the spaghetti until al dente, drain and toss with the pesto.

SPAGHETTI SQUASH WITH PARSLEY WALNUT PESTO

Steps:

• Pierce squash all over with a sharp small knife. Cook in a microwave oven (see cooks' note, below) at high power (100 percent) 8 minutes, then turn over and microwave until squash gives when pressed gently, 8 to 10 minutes more. Cool squash 5 minutes.
• While squash is cooking, toast nuts in a dry small heavy skillet over moderate heat, stirring frequently, until fragrant and a shade darker, about 6 minutes, then cool completely.
• Pulse nuts and garlic in a food processor until finely ground. Add parsley, oil, cheese, water, salt, pepper, and zest and pulse until parsley is coarsely chopped.
• While squash is still hot, cut off stem from squash and discard, then carefully halve squash lengthwise (it will emit steam) and discard seeds. Working over a bowl, scrape out squash flesh with a fork, loosening and separating strands. Toss with pesto in a bowl.

SPAGHETTI WITH ZUCCHINI, PARSLEY PESTO AND BOTTARGA

Steps:

• Make the pesto: Put parsley in a food processor or blender. Add garlic, a good pinch of salt, black pepper to taste, and olive oil. Whirl to make a smooth sauce. You should have about 1 cup of pesto.
• Bring a large pot of well-salted water to a boil over high heat. Cook spaghetti according to package directions until al dente, erring on the slightly underdone side.
• While the pasta cooks, put about 2 tablespoons oil in a large skillet over medium-high heat. Sauté the zucchini for about 2 minutes. Let it brown a little. Add salt, pepper, red-pepper flakes and lemon zest.
• Add drained pasta to skillet along with half the pesto. Toss everything together. Taste, and add more salt or pesto as needed. (Wrap and refrigerate any remaining pesto for up to 2 days or freeze for future use.)
• Divide pasta among individual plates and sprinkle generously with bottarga. Top with bread crumbs, and serve with lemon wedges.

BARILLA® GLUTEN FREE SPAGHETTI WITH BLISTERED GRAPE TOMATOES, SPINACH & PARSLEY PESTO

Steps:

• Bring a large pot of water to a boil, season with salt.
• Combine spinach, parsley, garlic, cheese (optional) and 6 tablespoons of olive oil in a food processor.
• Process until smooth to make pesto.
• Saute tomatoes with remaining olive oil in a large skillet over medium heat until blistered, add salt and pepper to taste.
• Cook pasta according to package directions.
• Drain pasta and toss it with pesto and tomatoes in a large mixing bowl before serving.

SPAGHETTI WITH ZUCCHINI, PARSLEY PESTO AND BOTTARGA

Steps:

• Put parsley in food processor or blender. Add garlic, good pinch of salt, pepper to taste and olive oil.
• Whirl to make a smooth sauce (about 1 cup). Refrigerate any remains or freeze it.
• Bring a large pot of well salted water to a boil over high heat. Cook spaghetti until al dente.
• While pasta is cooking, put about 2 tablespoons of olive oil in a large skillet over medium high heat. Sautee zucchini for about 2 minutes. Let it brown a little. Add salt, pepper , red pepper flakes and lemon zest.
• Add drained pasta to skillet along with half pesto. Taste and add more salt or pesto as needed.(wrap and refrigerate any remaining pesto for up to 2 days or freeze)
• Divide pasta among individual plates and sprinkle generously with bottarga. Top with bread crumbs and serve with lemon wedges.
• To make toaste panko or bread, combine 1 cup of coarse bread crumbs or panko with 1 tablespoon olive oil and a pinch of salt. Spread evenly on baking sheet and bake at 375 for about 10 minutes (Panko in 2 minutes). Cool and store in airtight container at room temperature until ready to use.

PARSLEY PESTO SPAGHETTI

Steps:

• Cook spaghetti according to package directions. , 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.

SPAGHETTI WITH ZUCCHINI, PARSLEY PESTO AND BOTTARGA RECIPE

Steps:

• Make the pesto: Put parsley in a food processor or blender. Add garlic, a good pinch of salt, black pepper to taste, and olive oil. Whirl to make a smooth sauce. You should have about 1 cup of pesto.
• Bring a large pot of well-salted water to a boil over high heat. Cook spaghetti according to package directions until al dente, erring on the slightly underdone side.
• While the pasta cooks, put about 2 tablespoons oil in a large skillet over medium-high heat. Sauté the zucchini for about 2 minutes. Let it brown a little. Add salt, pepper, red-pepper flakes and lemon zest.
• Add drained pasta to skillet along with half the pesto. Toss everything together. Taste, and add more salt or pesto as needed. (Wrap and refrigerate any remaining pesto for up to 2 days or freeze for future use.)
• Divide pasta among individual plates and sprinkle generously with bottarga. Top with bread crumbs, and serve with lemon wedges.