LEMON, PARSLEY, AND PARMESAN PLUS PASTA

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Lemon, Parsley, and Parmesan plus Pasta image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 8

2 cups flat-leaf parsley leaves, packed
2 garlic cloves
1/4 teaspoon red-pepper flakes
1/2 teaspoon lemon zest, plus more for garnish
Coarse salt and freshly ground black pepper
3/4 cup extra-virgin olive oil
1 pound trofie or other short, twisted pasta, such as fusilli
1 cup grated Parmesan cheese

Steps:

  • 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.
  • 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.

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