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Spaghetti with Spinach and Parsley Pesto Recipe
Total time: 15 to 30 minutes
Difficulty: Easy
Ingredients
Pour 4 personnes
- 340 g / 12 oz spaghetti
- 300 g / 10,5 oz cherry tomatoes
- 1 Tbsp. extra Virgin olive oil
- salt and freshly ground Pepper
Pesto
- 50 g / 1/2 cup spinach
- 10 italian parsley leaves
- 1 garlic clove
- 70 g / 1/2 cup grated parmesan cheese
- 6 Tbsp. olive oil
Method
Pesto
- Combine spinach, parsley, garlic, cheese and 6 tablespoons of olive oil in food processor. Process until smooth.
Pasta and finishing
- Bring a large pot of water to a boil; season with salt.
- Cook pasta according to package détails.
- During this time, sauté tomatoes with remaining olive oil in a large skillet over medium heat until blistered; add salt and black pepper to taste.
- Drain pasta and toss it with pesto and tomatoes in a large mixing bowl before serving.
More recipe ideas
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Photo: Barilla
Do you suffer from gluten allergy?
Smile again. If you have gluten sensitivities you can now enjoy a good pasta dish. Thanks to Barilla who has introduced a line of gluten-free pasta made with a proprietary blend of white and yellow corn and rice.
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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