Monday, January 4, 2010
Parsley Pesto with Whole Wheat Pasta
1 large bunch fresh parsley, rinsed and drained
2 cloves fresh garlic
1 tablespoon lemon juice
2-3 tablespoons olive oil
¼ cup toasted walnuts
½ cup grated parmesan cheese
½ teaspoon salt
¼ teaspoon pepper
1 ½ cups frozen petite peas, thawed
1 lb. cooked whole wheat pasta, reserve 1 cup pasta water
Place parsley through pepper into a food processor and pulse until all ingredients are combined.
Cook pasta aldente`. Drain & put back into pot. Add pesto, pasta water, & peas; stir until pasta is thoroughly coated. Add additional cheese to taste. Serve warm or at room temperature.
To toast walnuts: Preheat oven to 275’, spread walnuts over cookie sheet & toast for 15 minutes.