Pasta with Parsley Pesto & Goat Cheese

Spring is in full bloom and it’s green all around and so should be our plates! 😉 Who likes pesto? This aromatic, green sauce is usually associated with basil, but I have a slightly different idea for you – parsley pesto. You know that I avoid boredom, also in the kitchen, and this recipe for pesto is just what I like.

There are lots of nutritious properties that parsley leaves offer so let me just name a few. They contain a valuable combination of vitamin C and iron. In this duo, the absorption of iron is significantly improved, which is of great importance in the case of the plant origin of this ingredient.

What’s more, parsley is great for refreshing your breath. So let’s shop for the ingredients and get down to preparing a delicious spring lunch!

Preparation:

I cooked the pasta following the recipe on the package. I cut the tomato and cheese into cubes, and chopped the parsley. I prepared the pesto by blending parsley with olive oil, lemon juice, salt, pepper, and almonds (if the pesto is too thick, you can add a little water and blend it again). I mixed the pasta with the pesto and added the tomato on top. I sprinkled it all with cheese.