Italian
Pasta with Parsley Pesto
by Casa Pappagallo · 705K subscribers on YouTube
A quick and incredibly flavorful pasta dish where parsley takes center stage in a pesto made with anchovies, capers, almonds, hard-boiled egg, and lemon, tossed with penne.
- Difficulty
- easy
Ingredients
12 items- Parsleyfresh parsley
- 1 pcsGarlic1 clove, divided (half for pesto, half for base)
- Anchovyanchovy fillets
- Olive Oilextra virgin olive oil
- Parmigiano Reggianograted
- Almondsa handful
- Capersa few
- 1 pcsHard-Boiled Egghard-boiled
- 1/2 pcsLemonjuice only
- Pennepasta
- Saltfor pasta water and to taste
- Waterfor cooking pasta
Method
- Bring a pot of salted water to a boil and cook the penne pasta.
- Meanwhile, prepare the base: in a pan, heat olive oil with half a garlic clove and anchovy fillets over low heat until they dissolve and flavor the oil.
- Prepare the parsley pesto: in a blender, combine parsley, the remaining half garlic clove, grated Parmesan, a handful of almonds, a few capers, one hard-boiled egg, juice of half a lemon, and olive oil. Blend until smooth.
- Taste the pesto and adjust seasoning if needed (the chef found it perfect without additions).
- When the pasta is al dente, drain it and transfer to the pan with the anchovy oil base. Add a splash of pasta cooking water and toss to coat.
- Add a few spoonfuls of the parsley pesto to the pasta and continue tossing until well combined and creamy.
- Serve immediately.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
