Meal Idea Monday Make-Up

Parsley Pesto Breadcrumb Pasta

Salt

1 pound spaghetti

2 cloves garlic, roughly chopped or grated

2 bunches flat-leaf parsley leaves

1/3 to 1/2 cup Extra Virgin Olive Oil, plus 3 tablespoons, divided

Ground black pepper

1/4 cup pine nuts

1/2 cup breadcrumbs

Zest and juice of 1 lemon

1 cup grated Parmesan cheese

Boil Spaghetti noodles according to package direction. Drain thoroughly.

Parsley pesto: Place the garlic and parsley leaves in the bowl of a food processor. Add some salt and pepper, and pulse until roughly chopped. With the machine running, pour in 1/3 to 1/2 cup EVOO (just enough to make a thick, smooth paste). Turn the machine off and reserve.

Place a large skillet over medium heat with 3 tablespoons of olive oil. Add the pine nuts and toast, stirring every now and then, until very lightly toasted. Add the breadcrumbs, stir to combine and toast until the breadcrumbs are golden and the pine nuts are a dark golden color, 2-3 minutes. Add the pesto to the skillet with the breadcrumbs and cook 2-3 minutes (just enough to cook out the raw garlic taste). Add the lemon zest and juice and season with some pepper. Add the drained spaghetti and parmesan cheese to the skillet and toss to combine.

*This is a Rachel Ray recipe. I'm usually not a huge fan of hers, but I came across this and decided to try it...and Mmmmm good.