Saturday, September 26, 2009

Parsley Pesto Breadcrumb Pasta by Ashley

This is so good leftover! Also, I love my iron skillet. I use it for everything. I paired this with a salad and bread. You could even grill chicken and add it and I am sure it would be good.

1 pound spaghetti ( i used whole wheat)
2 cloves garlic, chopped or grated (i used jarred garlic)
2 bunches of flat leaf parsley leaves
1/3 to 1/2 cup Extra Virgin Olive Oil, plus 3 tablespoons, divided
ground black pepper
1/4 cup of pine nuts (i used 1/2 cup. we love pine nuts)
1/2 cup bread crumbs
zest and juice of 1 lemon
1 cup grated parmesan cheese

Boil spaghetti noodles according to package, drain

Parsley Pesto: place garlic and parsley in the bowl of a food processor. add salt and pepper. pulse until roughly chopped. with machine running pour 1/3 to 1/2 cup of EVOO (just enough to make a thick, smooth paste) Reserve

Place a large skillet over medium heat with 3 TBS of olive oil. Add pine nuts and toast lightly. Add bread crumbs, stir to combine until golden and pine nuts are dark golden brown. (2-3 minutes) Add pesto and cook 2-3 minutes. Add the lemon zest and juice and season with pepper. Add the drained spaghetti and parmesan cheese to the skillet and toss.


Stephanie said...

Eric and I made this last night with bruschetta. It was so yummy! I brought leftovers to work for lunch and can't wait to eat it. The lemon makes this meal!