Skip to main content

Parsley Pesto Campanelle


When my Bon Appetit magazine came in the mail this month, I instantly fell in love with the idea of a parsley pesto. After trying my own hand at basil pesto, and even spinach arugula pesto, I knew this had to find it's way into my kitchen. 

So last week, when Ryan was working/studying for the Bar Exam late (oh wait, that's every night), I pulled out the recipe and went to work. Except, instead of using spaghetti, I decided to make the dish my own and use up the rest of the campanelle we had lying around. I'm so glad I did - the beautiful noodle bells trapped some of the fresh pesto inside the twirls. 


No. Cherries have nothing to do with this dish. 

Except for color, of course. I mean, can you blame me? Look at that deep, dark, red. It was gorgeous. 
And tasted that way, too. 

The pesto tasted SO fresh. It was a completely different flavor explosion than I'm used to. I guess I've just programmed my taste buds to go into basil mode whenever I hear the word pesto. Boy did I take them for a ride. 

The only thing I think I'd add to this dish was a bit more salt. Other than that, it was really light, lovely, and loaded with some serious well... parsley. 


Parsley Pesto Campanelle
makes about 4 servings

Ingredients:
1/2 C unsalted roasted almonds
4 C packed fresh parsley
3/4 C chopped fresh chives
3/4 C EVOO
1 T freshly squeezed lemon juice
1/2 C parmesan
1/2 lb campanelle
salt and pepper to taste

 Method:
1. To make the pesto, pulse almonds, parlsey, chives, oil, lemon juice, and parmesan in a food processor until thoroughly combined and very smooth. Add salt and pepper to taste.
2. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 10 minutes. Drain pasta except for about 2 cups of pasta water.
3. Toss hot pasta and pesto in a large bowl. Add cooking liquid about 1/4 C at a time until pasta is saucy. Season with more salt and pepper - and top with more parmesan.

recipe source: bon appetit magazine, June issue

Remember there's a giveaway happening right now! FREE LASIK EYE SURGERY worth $4,800. Click here to enter :) 

Comments

  1. I love pestos. Due to tree nut allergies, I have to tweak pesto recipes to either leave out the nuts or substitute sunflower seeds for nuts if a nutty flavor/crunch is essential. Surprisingly, most pesto is wonderful even without any nuts. Its the green (which ever green thing you are using)that is the real star of pesto. :) I haven't tried parsley pesto yet. This looks delicious (and your photos make me very hungry)!

    ReplyDelete

Post a Comment

Thank you for commenting, I love hearing from you!

Popular posts from this blog

Breaded Pork Chops

Modern Number Cakes

Cucumber Tea Sandwiches

Peanut Butter Chocolate Cake

Turkey Club Tortilla Pinwheels

Berry Spinach Salad with Strawberry Lime Vinaigrette

Fresh Strawberry Yogurt Cake

Tomato Basil Pesto Soup with Toasted Cheesy Croutons

7-Layer Dip Tortilla Pinwheels

Zesty Lemon Shortbread Cookies