Spaghettini With Parsley Pesto and Walnuts |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Fresh basil can be hard to come by, expensive, and too pungent for kiddies; parsley is a great substitute, or sometimes I do half and half. This makes a good dinner, and I think it's even better cold the next day. Ingredients:
1 lb spaghettini (i prefer whole wheat) |
4 cups italian parsley |
1/2 cup olive oil |
2/3 cup lemon juice |
3 -5 minced garlic cloves |
1 cup grated parmesan cheese |
1 medium cucumber, unpeeled, seeded, diced |
3/4 cup chopped walnuts |
Directions:
1. Cook pasta.
2. Put parsley, olive oil, lemon juice, garlic, parmesan, and salt&pepper to taste in a food processor and blend.
3. In a large bowl, mix together pasta, pesto, cucumbers and walnuts.
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