PASTA WITH PARSLEY-LEMON PESTO
1 pound dried rigatoni or other pasta
FOR THE PESTO:
1 large lemon
2 cups fresh parsley, chopped, lightly packed
2 cloves garlic
3/4 cup grated parmesan cheese
3 tablespoons olive oil
coarsely ground pepper
Fill a 4 to 5 quart pan two-thirds full with water and place over high heat. Add salt, if desired. When water boils, add pasta and cook according to package directions, or until tender to bite, about 12 to 14 minutes.
TO MAKE THE PESTO:
Meanwhile, use a vegetable peeler to remove peel from lemon in large strips. In a food processor or blender, whirl lemon peel, parsley, garlic, and cheese until finely minced.
TO SERVE:
Drain pasta and place in a medium bowl. Add parsley mixture and oil; mix well to coat. Season to taste with pepper.
Servings: 6
Adapted from source: Safeway Select Magazine by Sunset Publishing/June 2000
1 pound dried rigatoni or other pasta
FOR THE PESTO:
1 large lemon
2 cups fresh parsley, chopped, lightly packed
2 cloves garlic
3/4 cup grated parmesan cheese
3 tablespoons olive oil
coarsely ground pepper
Fill a 4 to 5 quart pan two-thirds full with water and place over high heat. Add salt, if desired. When water boils, add pasta and cook according to package directions, or until tender to bite, about 12 to 14 minutes.
TO MAKE THE PESTO:
Meanwhile, use a vegetable peeler to remove peel from lemon in large strips. In a food processor or blender, whirl lemon peel, parsley, garlic, and cheese until finely minced.
TO SERVE:
Drain pasta and place in a medium bowl. Add parsley mixture and oil; mix well to coat. Season to taste with pepper.
Servings: 6
Adapted from source: Safeway Select Magazine by Sunset Publishing/June 2000
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