PARSLEY-FLAXSEED PESTO
The addition of flaxseed gives this pasta favorite a healthy boost. Read more about the benefits of flaxseed.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Toast walnuts until they are crisp and fragrant, about 7 minutes.
- In a food processor combine walnuts and flaxseeds and whirl until the seeds are crushed and somewhat ground, about 1 minute. Add the parsley, garlic, olive oil, Parmesan, 1/2 cup water, salt, and pepper. Puree until smooth and thick.
- In a large pot of boiling salted water, cook 1 pound of linguine according to package instructions. Reserve 3/4 cup pasta cooking water. Drain. Spoon half the pesto into the pasta pot, and add the cooked linguine and the reserved pasta cooking water; toss well to coat. Season with salt and serve with additional Parmesan if desired.
Nutrition Facts : Calories 332 g, Fat 5 g, Protein 12 g
PARSLEY PESTO
Provided by Food Network
Time 5m
Yield about 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.
PESTO WITH BASIL AND PARSLEY
Steps:
- Using a pestle and mortar, combine the basil and the parsley and crush until a paste starts to form. Add the rest of the ingredients and continue to crush until a creamy paste has formed.
- Serve with pasta or bread.
PASTA WITH PARSLEY SAUCE
Provided by Robert Farrar Capon
Categories dinner, easy, quick, pastas, main course
Time 20m
Yield 4 pasta-course servings
Number Of Ingredients 6
Steps:
- Drop the pasta into boiling water and cook according to package directions.
- While the pasta is cooking, melt the butter in a saucepan, stir in the garlic and simmer until the butter turns a bit darker. Combine the parsley, Parmesan and pepper, mix well and reserve.
- When the pasta is done, drain it and put it into a bowl. Pour on the butter and toss lightly to mix. Add the parsley-Parmesan-pepper mixture and toss to mix again. Serve immediately.
Nutrition Facts : @context http, Calories 733, UnsaturatedFat 15 grams, Carbohydrate 55 grams, Fat 51 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 32 grams, Sodium 213 milligrams, Sugar 2 grams, TransFat 2 grams
PARSLEY PESTO
A twist on the typical basil recipe, this pesto combines flat-leaf parsley and some mint. It's marvelous on sandwiches and pizza and, if you thin it out with a little pasta water, it's a great addition to spaghetti. Shower the dressed bowl with Parmesan and serve.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, condiments, dips and spreads, sandwiches
Time 5m
Yield About 1/2 cup / 5 ounces/ 150 g
Number Of Ingredients 7
Steps:
- Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley and mint to the food processor (or to the mortar and pestle) and process until finely chopped or grind to a paste. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.
Nutrition Facts : @context http, Calories 1024, UnsaturatedFat 68 grams, Carbohydrate 13 grams, Fat 95 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 24 grams, Sodium 1242 milligrams, Sugar 2 grams
PARSLEY-FLAXSEED PESTO PASTA
Steps:
- Bring a large pot of water to a boil; add salt. Cook linguine until al dente according to package instructions; drain, and reserve 3/4 cup cooking water. Return linguine to pot, and add pesto and reserved cooking water; toss well to coat. Season with salt. Serve with Parmesan, if desired.
More about "parsley flaxseed pesto pasta recipes"
PARSLEY PESTO PASTA - BUDGET BYTES
From budgetbytes.com
4.9/5 (13)Total Time 25 minsServings 8Calories 361 per serving
- Rinse the parsley well and shake off as much water as possible. Remove the leaves from the stems and place them into the food processor. Also add the garlic (peeled), parmesan cheese, and lemon juice. Pulse until there are no large chunks of garlic left.
- Slowly add the olive oil through the spout on the lid as you continue to pulse the mixture. Scrape down the sides of the bowl as needed and pulse until smooth. Taste the pesto and add salt to your liking. I added 1/4 teaspoon. You want the pesto to be slightly saltier than you’d think because it will be spread out thin over the pasta.
- Cook the pasta according to the package directions (this can done while you make the pesto). Before draining the pasta, reserve about a half cup of the starchy cooking water. Drain the pasta, let cool slighly (about 5 minutes) and then return it to the pot. Add the pesto and stir to coat. If the pasta becomes dry, clumpy, or sticky, use a small amount of the pasta water to help loosen it up. Serve warm!
SPAGHETTI PARSLEY PESTO PASTA RECIPE | THE RECIPE CRITIC
From therecipecritic.com
Reviews 8Estimated Reading Time 6 minsServings 6Calories 703 per serving
- Cook pasta in a large pot until al dente. Rinse the noodles very well in cold water so that they no longer stick together. Reserve 2 cups pasta cooking liquid.
- Pulse the almonds in a food processor until smooth. Add parsley, chives, oil and parmesan. Process until smooth. Season the pesto with salt and pepper.
- Toss pasta and pesto in large bowl. Add the reserved pasta cooking liquid by 1/4 cupfuls until saucy. Season with additional salt pepper and sprinkle the top with parmesan. Cover and chill pesto until ready to serve.
SPAGHETTI WITH PARSLEY PESTO RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (95)Estimated Reading Time 50 secsServings 6Published May 5, 2013
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