PESTO SPAGHETTI

Pesto Spaghetti image

Fresh parsley, Parmesan cheese and a variety of herbs pack plenty of flavor into this well-seasoned side dish. Jeanette Simec from Ottawa, Illinois shares the recipe for this quick and pleasing pasta toss.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

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Ingredients

3 tablespoons olive oil
1 cup packed fresh parsley leaves
1 teaspoon each dried basil, oregano and marjoram
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
12 ounces uncooked spaghetti
1/4 cup chopped walnuts, toasted
1/4 cup shredded Parmesan cheese

Steps:

For pesto, combine the oil, parsley and seasonings in a blender; cover and process until blended. Cook spaghetti according to package directions; drain. , Transfer to a serving bowl. Add the walnuts, cheese and pesto; toss to coat.

Nutrition Facts : Calories 328 calories, Fat 12g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 479mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 2g fiber), Protein 10g protein.