Pasta al Pesto de Perejil

Pasta al Pesto de Perejil is a vibrant, vegan Spanish dish that combines the freshness of parsley with the heartiness of pasta, creating a delightful and aromatic experience. This easy-to-make dish is perfect for a quick weeknight dinner or a special occasion.

Ingredients

• Pasta (spaghetti or fettuccine) - 200 grams
• Fresh parsley - 80 grams
• Garlic cloves - 2, minced
• Pine nuts - 30 grams
• Nutritional yeast - 3 tablespoons
• Olive oil - 60 ml
• Lemon juice - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - to taste
• Cherry tomatoes - 100 grams, halved (for garnish)
• Fresh basil leaves - a few (for garnish)

Steps

1. Cook the pasta in salted boiling water according to package instructions until al dente, then drain and set aside, reserving a little pasta water.
2. In a food processor, combine the fresh parsley, minced garlic, pine nuts, nutritional yeast, olive oil, lemon juice, salt, and black pepper. Blend until you achieve a smooth pesto consistency, adding a little reserved pasta water if necessary to thin it out.
3. In a large bowl, toss the cooked pasta with the parsley pesto until evenly coated. If the mixture is too thick, add more reserved pasta water to reach the desired consistency.
4. Serve the pasta warm, garnished with halved cherry tomatoes and fresh basil leaves.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• High in antioxidants due to fresh parsley and garlic.
• Rich in healthy fats from olive oil and pine nuts, promoting heart health.

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