Vibrant Parsley Pesto Spaghetti with Roasted Tomatoes
22 minutes
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About Vibrant Parsley Pesto Spaghetti with Roasted Tomatoes
Craving a vibrant, flavorful pasta dish that's both quick and healthy? This Parsley Pesto Spaghetti offers a delightful twist on the classic, swapping basil for fresh parsley to create a uniquely herbaceous pesto.Creamy cashews and almonds lend a rich, nutty base, while roasted tomatoes burst with sweetness and acidity. Shallots, garlic, and Italian seasonings add depth and complexity, making this a truly satisfying meal.Perfect for a weeknight dinner or a light lunch, this colorful and nutrient-packed spaghetti is a guaranteed crowd-pleaser – even the kids will love it!
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Recipe Time & More
Prep15 minutes
Cook7 minutes
Total22 minutes
Ingredients
Parsley Pesto
Instructions
- In a high-speed blender, combine the parsley, shallots, garlic, cashews, 2 tablespoons of olive oil, and water. Blend until smooth and thick.
- Add the almonds, salt, and red pepper flakes to the blender. Pulse until the mixture is semi-smooth, retaining some texture.
- Transfer the pesto to a bowl. Stir in the remaining olive oil and white pepper. The parsley pesto is now ready.
- Heat a drizzle of olive oil in a pan over medium heat. Add the chopped tomatoes and sauté until they are softened and slightly caramelized. This enhances their sweetness.
- In a large pan, heat 1 tablespoon of olive oil over medium-low heat. Add 4 to 5 tablespoons of the parsley pesto and cook briefly until fragrant. This helps to meld the flavors.
- Add the cooked spaghetti to the pan with the pesto. Toss gently to coat the pasta evenly. Adjust seasoning with salt and red pepper flakes, if needed. Cook for 2 minutes, allowing the flavors to combine.
- Serve the parsley pesto spaghetti immediately, garnished with the roasted tomatoes. Enjoy!
Recipe Notes
Good To Know
- Add salt and a teaspoon of oil to the boiling water before cooking the spaghetti. Rinse the cooked spaghetti under cold water to prevent sticking.
- Pine nuts can be used in the pesto if available.
- Parmesan cheese is optional in the pesto.
- For a creamier pesto, soak the cashews and almonds in warm water for 30 minutes before blending.
- For extra heat, add a pinch of red pepper flakes or a small chopped chili to the pesto.
- Reserve some chopped roasted nuts to sprinkle over the finished dish, along with a squeeze of lemon juice for added crunch and freshness.
Expert Tips
- Toast the nuts before blending them into the pesto to enhance their flavor.
- If you don't have fresh basil, you can substitute frozen basil, but be sure to thaw and squeeze out excess moisture before blending.
- For a richer pesto, try adding a small amount of grated Pecorino Romano cheese along with the Parmesan.
Storage Instructions
- Leftover pesto can be stored in an airtight container topped with a thin layer of olive oil in the refrigerator for up to 5 days.
- Pesto can also be frozen in ice cube trays for easy portioning and future use.
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Recipe Nutrition
Calories: 339kcalCarbohydrates: 7gProtein: 5gFat: 34gPolyunsaturated Fat: 10.2gMonounsaturated Fat: 20.4gSodium: 380mgFiber: 2gSugar: 2g
Swathi Joshnaa Sathish
Articles: 20
3 Comments
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This is wonderful! Can’t wait to taste it.
Such a scrumptious dish! Thank you.
This is a fantastic recipe! Thanks for sharing.