Spaghetti with Asiago Parsley Pesto

Spaghetti with Asiago Parsley Pesto

/// May 24th, 2014

Spaghetti with Asiago Parsley Pesto

Italy has me so inspired right now. The colors, textures, and freshness of the food has been a wake up call… and a delicious one. People here just eat better. Every day. It’s a life style. And one I personally am devoted to keeping post vacation. I want to eat good food everyday. Real food everyday. And I think we should. You in?

One of the main things I’m learning on this trip is the value of simplicity. Less is more. All you need for a flavorful feast is a few good (read: quality) ingredients and the knowledge of tossing them together in the proper way, and bam – you’ve got yourself a meal anyone is sure to love. It really is as easy as that.

Spaghetti with Asiago Parsley Pesto

I’ve been dancing around the idea of a parsley pesto for years now. Something about it just seemed… wrong. Basil is for pesto! Or so I thought…

I finally smacked myself into submission a few days before we left the states, and wow! It’s a keeper and a half. Not only is parsley affordable and easily available, but it also keeps well for up to a week and makes one killer pesto. I am officially a convert.

Spaghetti with Asiago Parsley Pesto

I dolled this pesto up with scallions, asiago cheese, almonds, and a touch of lemon. Oh, and garlic! One cannot forget the garlic when it comes to a pesto party. The flavors are nice and bold and really wake up the mild parsley.

Spaghetti with Asiago Parsley Pesto

Once your pesto is whipped up and ready to go, all you need is some al dente  spaghetti, and you’re set! Of course wine and cheese are always welcome ;) xoxo

Spaghetti with Asiago Parsley Pesto

Spaghetti with Parsley Pesto

Ingredients

  • 1 pound spaghetti, cooked al dente
  • 1 tablespoon salt, for the pasta water
  • 1/3 cup unsalted slivered almonds
  • 1 large bunch fresh flat-leaf parsley leaves
  • 1/2 cup chopped scallions
  • Juice and zest of one small lemon
  • 2 cloves garlic, minced
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup finely grated asiago cheese
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; about 9 minutes. Drain, reserving 1 cup of pasta water.
  2. In the body of a blender of food processor pulse almonds, parsley, scallions, oil, lemon, garlic, and asiago; blend until smooth. Season with salt and pepper.
  3. Toss spaghetti and pesto in a large serving bowl. Add reserved pasta water by the tablespoon until saucy. Season with salt and pepper. Serve at once.
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24 thoughts on “Spaghetti with Asiago Parsley Pesto

  1. Baby June

    I’ve only ever tried pesto with basil, but asagio and parsley sound like they would be fantastic together! I’ll have to make this sometime this summer.

    Reply
  2. Kathryn

    I think this mantra of simplicity is one of the main reasons why Italian food is my absolute faves – the food just takes like it should!

    Reply
  3. Christine @ Cooking with Cakes

    first of all, I love the idea of parsley pesto!! this looks so simple yet sooo yummy, def pinning!

    second – welcome back!!!! please do a blog post of pics ;)

    three – is that marble slab a prop, or your actual kitchen? I’m in the market for a prop version (which would be faux marble, duh lol) so I figured I’d ask! let a sista know xx

    Reply
    1. bakerbynature Post author

      Hey Christine! Thank you for the warm welcome back. It’s good to be home :)

      My marble slab is part of a rolling cart I bought years ago. I believe I bought it at a home goods store in the village, but I know crate and barrel also carry marble slabs. I hope that helps! xo

      Reply

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