1 pound trofie or other short, twisted pasta, such as fusilli
1 cup grated Parmesan cheese
Instructions
Mise en place ~ Gather Ingredients
Make the pesto:
Rough chop parsley and garlic.
In a food processor, pulse parsley, garlic, red-pepper flakes, lemon zest, & salt.
With machine running, add oil in a slow, steady stream.
Process until blended.
Salt to taste
For the Pasta:
Bring a large pot of salted water to a boil.
Cook pasta until al dente.
Drain, reserving ¼ cup pasta water.
Toss pasta with pesto and Parmesan.
Add reserved pasta water to loosen pasta.
Grate more lemon zest over each serving.
Season with pepper, shaved parmesan, and a squeeze of lemon.
Notes
This parsley sauce is a riff on basil-and-Parmesan pesto. I used gemellii pasta and I only used a half of a garlic clove. You are free to use as much or as little as you choose.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/lemon-parsley-pasta/