Parsley pesto pasta is a quick and easy pasta recipe, perfect to use as a side dish or a meatless main meal. The recipe is great to make during the cooler months when you may not have access to fresh garden herbs.
Sometimes when a pasta dish has been trimmed down to reduce calories or fat what it ends up missing in the end is flavor. I feel that way any time I make pesto and I try to reduce the amount of oil and cheese I use. Double that with the fact that making pesto when fresh herbs (gotten locally) can be downright expensive when made out of season. So what I cooked up is a lightened up pesto pasta dinner that I can make anytime, using dried spices from my spice rack!
Quick Parsley Pesto Pasta
I know nothing can beat the fresh from the garden taste of basil leaves in traditional pesto recipes. But I think that if you try this parsley pesto pasta recipe, you will see that you don’t miss it for long. And your waistline and pocketbook will thank you for it!
You can add a 1/4 cup of toasted walnut pieces at the end of this dish, but I didn’t, as my son is allergic to nuts, so I don’t cook with them often when he is here. This easy pesto pasta made a great accompaniment to my Lemony Balsamic Vinaigrette Chicken last week, too!
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