Pasta with Parsley Pesto and Mini Meatballs for Dinner

Pasta with Parsley Pesto and Mini Meatballs for Dinner

Pasta with Parsley Pesto and Mini Meatballs for Dinner, here is a great food followup to a previous recipe here on my blog, Mini Meatballs with Parsley Pesto Paste.  What can you  do with leftover parsley pesto? Parsley pesto, like it’s sister, basil pesto, marries perfectly with pasta.  The word pesto is derived from the Italian verb pestare, meaning to crush or mash.  So, a pesto sauce, is a sauce made from crushed or mashed herbs or nuts.  In our recipe today we are using  the pesto made from  the leaves of the dark green Italian flat leafed parsley.  This creamy, cheesy, flavorful blend is mixed with hot pasta, a delicious, easy Spring or Summer dinner, served alongside of the mini meatballs, Pasta with Parsley Pesto and Mini Meatballs for Dinner.  Let’s Cook

Pasta with Parsley Pesto and Mini Meatballs for Dinner

Parsley Pesto is the star of this fast, easy and delicious recipe.  Serve it with mini meatballs and you have a Spring or Summer meal

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author whatsmickeycooking

Ingredients

  • 1 lb Farfalle, imported pasta
  • 2 cups Italian flat leaf parsley, loosely packed
  • 1/2 cup Pecorino Romano, imported, grated
  • 1/2 cup Parmigiano Reggiano, grated
  • 2 cloves Garlic, pressed
  • 2 tbls Pinoli nuts
  • 1/2-3/4 cup Extra virgin olive oil
  • Sea salt and fresh ground pepper to taste

Instructions

  1. Fill a pasta pot with cold water, bring to a boil

  2. Add the parsley leaves, pressed garlic, both cheeses, olive oil, pinoli nuts, fresh ground pepper in either a food processor or blender.  Blend or process until you have a smooth and creamy mixture.  If you are having trouble  blending, add water by the teaspoon to thin out the mixture.  **The olive oil and water can be used for a thinner consistency, but, remember, we will be adding the hot water from the pasta to incorporate the pesto with the pasta

  3. After blended taste and adjust for salt and pepper.  This is important, there is a high presence of salt in the pecorino and Parmesan cheeses.

    Set aside

  4. With a plastic spatula,pour or scrape the parsley pesto into a pasta serving bowl

  5. When the water comes to a rolling boil, add sea salt and the pasta noodles, cook for time indicated al dente.  When the pasta is cooked, with a straining spoon, lift the pasta out of the water, draining as you lift, add the pasta to the serving bowl, continue this process until all the pasta is in the serving bowl.  Mix well, *****Use the hot pasta water to incorporate and blend the pesto.  If the mixture is too think, add some hot pasta water to the bowl, continue stirring.  The pesto mixture should be creamy.  Serve immediately.  

 

Enjoy

Buon Appetito!

Mickey

Other recipes you might like to try

Pesto Genovese

Pesto Genovese, Basil Pesto

Spaghetti with Mini Meatballs

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