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Pesto Spaghetti

Fresh parsley, Parmesan cheese and a variety of herbs pack plenty of flavor into this well-seasoned side dish. Jeanette Simec from Ottawa, Illinois shares the recipe for this quick and pleasing pasta toss.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 3 tablespoons olive oil
  • 1 cup packed fresh parsley leaves
  • 1 teaspoon each dried basil, oregano and marjoram
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 12 ounces uncooked spaghetti
  • 1/4 cup chopped walnuts, toasted
  • 1/4 cup shredded Parmesan cheese


  • For pesto, combine the oil, parsley and seasonings in a blender; cover and process until blended. Cook spaghetti according to package directions; drain.
  • Transfer to a serving bowl. Add the walnuts, cheese and pesto; toss to coat.
Nutrition Facts
1 cup: 328 calories, 12g fat (2g saturated fat), 3mg cholesterol, 479mg sodium, 44g carbohydrate (0 sugars, 2g fiber), 10g protein.

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