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Anna Lewandowska

Pasta with parsley pesto

Rice pasta tossed in a blended pesto of flat-leaf parsley, almonds, olive oil and lemon juice, topped with fresh tomato and goat cheese.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1 serving
Course: Main Course
Cuisine: Italian
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 80 g rice pasta
  • 1 tomato
  • 4 slices goat cheese
  • 3/4 bunch of parsley
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • sea salt
  • pepper
  • 1/2 handful almonds

Method
 

  1. Cook the pasta following the recipe on the package, tasting from two minutes before the stated time and draining it while it still has bite.
  2. Save a few tablespoons of the starchy pasta water before draining.
  3. Cut the tomato and the goat cheese into cubes and chop the parsley, thin stems included.
  4. Blend the parsley with the olive oil, lemon juice, salt, pepper and almonds, loosening the pesto with the reserved pasta water a tablespoon at a time.
  5. Mix the pasta with the pesto, scatter the tomato on top and finish with the goat cheese.

Notes

Ingredient quantities are taken from the recipe box as published. Calories are an estimate from the listed quantities.