The rich flavors of Parmesan and parsley combine beautifully in this simple pesto sauce. When combined with fettuccine (or your favorite pasta) the result is very light and healthy dish. Garnish with some grated Parmesan and parsley and enjoy. Smart Recipes, European Recipes, Grains Recipes, Recipes Grains European Parsley Pesto Pasta Parsley Pesto Pasta Recipe | PT25M Serves 8 Ingredients: 1 Pound Dried Fettuccini 1 Bunch Italian Parsley 0.5 Cup Parmesan 2 Tablespoons Lemon Juice 2 Cloves Garlic 0.25 Teaspoon Salt 0.5 Cup Olive Oil Rinse the parsley bunch under cold running water completely. Then, shake off the excess water from the parsley bunch. Carefully, remove the leaves from the whole bunch. Combine the parsley, Parmesan cheese, garlic, lemon juice and salt in a food processor and pulse until well combined. Gradually add the oil and pulse till smooth. In a large pan of lightly salted boiling water, prepare the pasta according to package’s instructions. Drain the pasta, reserving about ½ cup of the cooking liquid in a bowl. Keep the pasta aside to cool for about 5 minutes. Transfer the pasta and pesto to the same pan and gently stir to combine. Stir in desired amount of reserved cooking liquid if pasta becomes dry. Serve warm.

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