Introduce a Little Parsley to Your Pesto

Fresh herbs and produce are arguably some of the most exciting aspects of the summer months. Farmer's markets are open and stocked full of everything from peaches to crisp lettuce, yellow corn and fresh lemonade. Obviously, I love it. Last summer I was obsessed with growing anything I could in an apartment setting. I wasn't totally successful, but this year our apartment has much better access to direct sunlight and I've been able to grow basil, aloe, and mint. Parsley is another herb that I've come to love. Flat-leaf parsley has a very distinct flavor that freshens any dish.

A few weeks ago, my best friends and I got together for a "girl's night" last hurrah before our friend gave birth to her baby (which happened yesterday!). My friend, Kelsey, made the most amazing pot of basil pesto over spaghetti (and was nice enough to cook gluten-free pasta for me)! Ever since then, I've had a serious craving for spaghetti and pesto. So when I saw a recipe in bon appetit magazine that used parsley, instead of basil, as a pesto, I was interested in trying it.

Parsley Pesto with Spaghetti 
Serves 4

Ingredients
1 pound spaghetti
2 cups packed fresh flat-leaf parsley
3/4 chopped fresh chives
1/2 cup walnuts, chopped
3/4 cup olive oil
1/2 cup grated Parmesan
Salt and pepper to taste

Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 1/2 cups pasta cooking liquid.

Meanwhile, pulse walnuts in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.

Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy (because you might not need the full amount). Season with salt and pepper.

Adapted from bon appetit magazine. 

Spaghetti with Broiled Parmesan Tomatoes

One of my favorite meals growing up was my mom's spaghetti. She made it very simply, with sauce and maybe some ground beef thrown in. It was so comforting to me, and I therefore came to equate spaghetti with my childhood and all of its comforts. 

It was surprising to me when I realized that since I got married and moved out of my childhood home, that I had yet to make spaghetti! So here I am, sharing an incredibly simple pasta recipe that I know you're going to love.

Spaghetti with Broiled Parmesan Tomatoes

Serves 4

Ingredients:

1 package spaghetti

1 package of Campari tomatoes (you can really use any tomato, this is just what I used)

1 cup shredded Parmesan cheese

1 can crushed tomatoes

1 can tomato paste

Salt and pepper to taste

6-7 fresh basil leaves

Directions: In a saucepan, heat crushed tomatoes over medium heat. When air bubbles start to pop, add the tomato paste and stir to mix with the crushed tomatoes. Add salt and pepper to season. Meanwhile in a large pot, fill less than halfway with water and bring to a boil. Add spaghetti and cook according to directions on the box. Drain pasta and pour back into the pot. Pour the tomato sauce into the pasta and stir to coat.

Preheat the broiler. Slice the Campari tomatoes and lay slices on a baking sheet. Place enough shredded cheese to cover the tomato. Place under broiler for about 2-3 minutes, or until the cheese is melted and browned on top. Remove from oven and place 3-4 slices on each serving of spaghetti. Sprinkle with chopped basil leaves and serve immediately.

Enjoy! xoxo