Spaghetti with Parsley Pesto

Cover recipe- Bon Appetit, Spaghetti with Parsley Pesto: June 2013

Cover recipe- Bon Appetit, Spaghetti with Parsley Pesto: June 2013

In this full-blooded Italian girl’s mind, pesto is summer. Even in the coldest of cold winter nights, one bite of a spaghetti strand slicked with it’s herbaceous flavor makes me feel like I’m sitting poolside, a margarita by my side, carefree and sun-kissed. To date I’ve tried it in many incarnations – I’ve switched up the pricey pine nut for the more affordable pistachios, walnuts, almonds and pecans; left out the cheese all-together; and served it over potatoes instead of pasta – but the one constant has always been the basil. It’s what makes pesto pesto, after all. And dispensable it most certainly is not.

The cover of the June 2013 issue of Bon Appetit boasted a recipe for spaghetti with parsley pesto with all the bright flavors of it’s basil counterpart, but more affordable, sturdier (in that it’s not limited to a single season), and greener. With declarations that bold I knew I had to give it a try. Read my notes below to see what I thought of this recipe.

spaghetti with parsley pesto

 

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Spaghetti with Parsley Pesto

Yield: 6 servings

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

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

Directions:

1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
2. Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
3. Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.

Tips:

*Almost any nut can be substituted for the almonds so feel free to use what you have on hand!

*To make ahead, cover the surface directly after cooking and chilled. Can be made up to 5 days ahead of time.

Nutritional Information per serving:
Serving size: 1/6 recipe
Calories per serving: 650
Fat per serving: 39g
Saturated Fat per serving: 7g
Sugar per serving: 4
Sodium per serving: 260mg
Fiber per serving: 4g
Protein per serving: 17g
Cholesterol per serving: 10mg
Carbohydrates per serving: 59g

Source:

Bon Appetit

The results:

While this pesto wasn’t exactly the green sauce that I know and love, I really enjoyed that it tasted more “herby” than traditional pesto. The lemony flavor of the parsley really shone through, so if you’re not a fan of food that actually tastes “green” (as my boyfriend isn’t) then I would steer clear of this. I, however, am a fan and was perfectly happy to keep the leftovers all to myself. I doubt that this will ever replace classic pesto in my heart (or taste buds) but it’s definitely a great alternative if you’re looking for something a bit different to infuse into your summer.

Did this recipe deserve the cover spotlight?

Pesto is such a huge summer favorite, so I can definitely see why this made the cover. Everyone is looking for that “next best twist” on it so they can stand out when they serve it at their next summer fiesta. Personally, I thought it delivered on flavor and definitely think it deserved the summer spotlight.

Joanne Bruno is a vegetable and cupcake-loving MD/PhD student living NYC. She's the voice behind the blog Eats Well With Others. JoAnne combines her passion for food with a love of exercise and runs endurance events while raising money to fight cancer. She is also snarky with a penchant for hyperbole...so take everything she says with a grain of salt.

13 Responses to “Pimiento Mac and Cheese”

  1. 1

    Averie @ Averie Cooks — May 13, 2013 @ 7:00 am

    Thanks for your review!

    “spicy sweet flavor of the pimiento” — mmm that sounds so good! But I can see what you mean, that this is not at all classic mac n cheese. But a fun twist!

  2. 2

    Lori @ RecipeGirl — May 13, 2013 @ 8:02 am

    So I have to admit… I was like, “Wait… where are the pimientos in the recipe??” I guess I didn’t know what Pimientos were, but I’m guessing they’re the same as the red peppers listed in the recipe? I’m excited to try this out, especially since it’s touted by the magazine as being the tastiest version of mac they’ve had!” Glad you enjoyed it too!

  3. 3

    Renee @ Awesome on $20 — May 13, 2013 @ 10:45 pm

    I’ll eat mac and cheese in just about any form. Box or otherwise. And I love adding new flavors. I can’t wait to try this one out.

  4. 4

    Kathryn — May 14, 2013 @ 6:53 am

    I’ve been keeping this issue of Bon Appetit since March 2011 meaning to make this recipe and never quite got round to it. It sounds pretty great although I completely take your point around comfort food – I sometimes crave that wonderful blandness of mac and cheese!

  5. 5

    Beth — May 14, 2013 @ 7:12 am

    Love it – and if anyone can change his mind, it’ll be you!

  6. 6

    Tracey — May 14, 2013 @ 8:21 am

    I have never had pimiento cheese, and I keep telling myself I’m going to try it and then promptly forget. This looks like the perfect introduction!!

  7. 7

    sandra — May 14, 2013 @ 8:25 am

    That boyfriend is one tough customer. But I see his point. You like what you’re used to. He likes his out of the box the same way you like it homemade – it is the nostalgia you are both looking for and not the culinary expertise.

  8. 8

    Bianca @ Confessions of a Chocoholic — May 14, 2013 @ 10:35 am

    I grew up eating pimiento cheese by the spoonfull and I would be all over this dish, especially with my love for any kind of mac and cheese. Great job!

  9. 9

    Gwen @SimplyHealthyFamily — May 14, 2013 @ 6:54 pm

    Say What?!?! Poor, poor boy! You must remedy that ;)
    This looks fantastical!

  10. 10

    Faith — May 15, 2013 @ 8:32 am

    I’m always up for trying a new version of mac and cheese! I’d love to test this one out to see if it could make a mac and cheese lover out of my hubby. :)

  11. 11

    Reeni — May 16, 2013 @ 7:22 pm

    I grew up on homemade too and am always looking for new versions to try! This looks utterly delicious!

  12. 12

    Chris — May 21, 2013 @ 4:56 pm

    I’m a big fan of homemade pimento cheese so I know I’d like this version of mac and cheese.

  13. 13

    Tieghan — May 21, 2013 @ 7:36 pm

    I am with you, homemade mac and cheese is the way to go. Always! I can not wait to try this fun pimento version! YUM!

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