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spaghetti-with-parsley-pesto-51170240.json
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spaghetti-with-parsley-pesto-51170240.json
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{
"directions": [
"Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.",
"Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.",
"Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.",
"DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill."
],
"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"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Pasta",
"Quick & Easy",
"Dinner",
"Lunch",
"Almond",
"Healthy",
"Parsley",
"Sugar Conscious",
"Vegetarian",
"Pescatarian",
"Peanut Free",
"Soy Free",
"No Sugar Added",
"Kosher"
],
"title": "Spaghetti with Parsley Pesto",
"url": "http://www.epicurious.com/recipes/food/views/spaghetti-with-parsley-pesto-51170240"
}