Lemon, Parsley, & Pasta
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Ingredients
  • 2 cups flat-leaf parsley leaves, packed
  • 2 garlic cloves
  • ¼ teaspoon red-pepper flakes
  • ½ teaspoon lemon zest, plus more for garnish
  • Coarse salt and freshly ground black pepper
  • ¾ cup extra-virgin olive oil
  • 1 pound trofie or other short, twisted pasta, such as fusilli
  • 1 cup grated Parmesan cheese
Instructions
  1. Mise en place ~ Gather Ingredients
  2. Make the pesto:
  3. Rough chop parsley and garlic.
  4. In a food processor, pulse parsley, garlic, red-pepper flakes, lemon zest, & salt.
  5. With machine running, add oil in a slow, steady stream.
  6. Process until blended.
  7. Salt to taste
  8. For the Pasta:
  9. Bring a large pot of salted water to a boil.
  10. Cook pasta until al dente.
  11. Drain, reserving ¼ cup pasta water.
  12. Toss pasta with pesto and Parmesan.
  13. Add reserved pasta water to loosen pasta.
  14. Grate more lemon zest over each serving.
  15. 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/