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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. 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 |
Directions:
1. For pesto, combine the oil, parsley and seasonings in a blender; cover and process until blended. Cook spaghetti according to package directions; drain.
2. Transfer to a serving bowl. Add the walnuts, cheese and pesto; toss to coat. Yield: 6 servings.
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