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Spaghetti with Parsley Pesto
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- cook: 0 hr
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We love a classic pesto Genovese. But why be limited to basil? Swapping in flat-leaf parsley makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan. Sturdy parsley is also easier to find year-round (and more affordable) than basil. Use this sauce as you would any pesto: spooned over grilled vegetables, spread on a sandwich, and, yes, swirled into pasta. Bonus: Parsley pesto holds its vibrant color much longer than the other stuff.
Ingredients
- 1 pound spaghetti
- Kosher salt
- 1/2 cup unsalted, roasted almonds
- 4 cups (packed) fresh flat-leaf parsley leaves
- 3/4 cup chopped fresh chives
- 3/4 cup extra-virgin olive oil
- 1/2 cup finely grated Parmesan
- Freshly ground black pepper
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 495 % Daily Value *
- Total Fat: 36 g 56.11%
- Saturated Fat: 5 g 27.48%
- Trans Fat: 0 g %
- Cholesterol: 6 mg 1.91%
- Sodium: 146 mg 6.08%
- Calcium: 145 mg 14.5%
- Potassium: 254 mg 7.27%
- Magnesium: 0 mg 0%
- Iron: 3 mg 16.22%
- Zinc: 0 mg 0%
- Total Carbohydrate: 34 g %
- Dietary Fiber: 4 g 14.41%
- Sugar: 2 g
- Protein: 10 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 2 g
- Vitamin A 74.82%
- Vitamin C 95.58%
- Vitamin D 0.35%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat7
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables0
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total2 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total1 oz-eq
