Parsley Pesto with Walnuts Pasta: Vegan Recipe
- Annie B. Bond
- January 26, 2002
- 12:41 am
This protein- and omega-3-rich pesto uses milder-flavored parsley instead of the usual basil for a garlicky, rich, and delicious pasta topping that will tide you over beautifully until the basil pops up in your garden or farmerís market.
Using a food processor makes it one of the quickest and easiest pasta delights ever.
1/2 cup chopped walnuts, toasted (see Hint)
1/4 cup extra-virgin olive oil
1 cup packed fresh flat-leaf (Italian) parsley
1/4 cup vegetable broth
6 cloves garlic, peeled
1 tablespoon plain unseasoned bread crumbs
1/2 teaspoon coarse salt, or to taste
16 ounces spaghettini or other thin pasta
1. In a food processor fitted with a metal blade, process walnuts, oil, parsley, broth, garlic, bread crumbs, and salt until smooth.
2. Cook pasta in boiling water until al dente. Reserve 1/4 cup cooking liquid, then drain pasta in colander.
3. Place pasta in a large serving bowl and add the parsley-walnut pesto and reserved cooking liquid. Toss well to combine and serve at once.
Inspired by The Mediterranean Vegan Kitchen, by Donna Klein (HP Books, 2001).
Go to the Source
Disclaimer: The views expressed above are solely those of the author and may
not reflect those of
Care2, Inc., its employees or advertisers.