Parsley pesto linguine is a quick pasta with fresh parsley, garlic, lemon and nuts. It tastes brighter than basil pesto and comes together while the pasta cooks.
Ingredients
- 250 g linguine
- 2 packed cups flat-leaf parsley
- 1 garlic clove
- 1/3 cup toasted walnuts or pine nuts
- 1/3 cup grated Parmesan, or nutritional yeast
- 1/3 cup olive oil, lemon zest and 1 tablespoon lemon juice
- Salt, pepper and pasta water
Method
- Cook linguine in salted water until just tender. Reserve 1/2 cup pasta water.
- Blend parsley, garlic, nuts, cheese, lemon and olive oil to a coarse pesto.
- Toss hot linguine with pesto, loosening with pasta water until glossy.
- Season with pepper and extra lemon. Serve immediately.
Tips and storage
Blanch parsley for 10 seconds and cool it if you want a greener pesto. Store pesto under a thin layer of oil in the refrigerator for 3 days; keep it separate from pasta until serving.
More pasta and pesto recipes
For more vegetarian pasta ideas, explore our vegetarian global cuisine guide, try the Creamy Rigatoni Pasta, or browse the Spinach Ravioli in Burnt Butter Sauce. For another herb-forward dish, see our Vegan Stir Fry.