30-Minute Dinner/ pasta/ vegetarian dinner

Parsley pesto pasta with zucchini and carrots

1 October 2017 | Last Updated: 30 November 2019

Have you ever tried making pesto from parsley? Traditional green pesto is made from basil, but you can make pesto from basically everything and it will taste amazing. Parsley pesto taste as good as basil pesto for me. I paired the parsley with pumpkin seeds and pistachios (both work very well). It’s so good. This pesto got tossed with pasta (of course), sauteed zucchini and carrot ribbons. Quick and easy dinner!

Parsley pesto pasta with zucchini and carrots in a pan and on a plate

INGREDIENTS / SUBSTITUTIONS:

  • Pasta – I used spaghetti because it pairs wonderfully with carrot ribbons but every other pasta will work. I used corn pasta here (that’s why it’s so yellow on the photos) because I had some left in my cupboard. If you’re using this pasta make sure to stir it very often and especially at the beginning of the cooking time as it likes to clump!
  • Pesto – I used parsley pesto and tested it with pumpkin seeds and pistachios. Both versions were delicious. In this recipe for basil pesto, I talk more in detail on how to make pesto (also in a pestle and mortar) and give a basic pesto recipe and all the ingredients you could use to make it. I tested all the ratios and methods and the biggest shock to me was testing two batches of pesto made with a food processor, side by side. One was super simple – all the ingredients were mixed in the food processor together but in the second batch I whisked the olive oil by hand. The pesto with olive oil that was mixed with the other ingredients was more bitter. Apparently, olive oil becomes bitter when mixed in high-speed blenders. I have never tasted it before, only when I compared these two batches side by side. Making homemade pesto is very easy but you can also use store-bought basil od red pesto with this recipe to make it even quicker.
  • Veggies – all your favorite vegetables will work but I really like this recipe with zucchini and carrot ribbons. I really like to cut carrots this way. They taste so sweet, the texture is amazing (so crunchy) and pairs well with pasta.
  • To garnish – grated Parmesan cheese, your favorite nuts and herbs (I used pumpkin seeds and parsley, like the ingredients in pesto).
Parsley pesto pasta with zucchini and carrots ingredients

parsley pesto with pumpkin seeds ingredients:

parsley pesto with pumpkin seeds ingredients:

HOW TO MAKE PARSLEY PESTO PASTA – STEP BY STEP:

This is a complete recipe. Scroll down for a printable version.

1. Start with cooking 7oz/200g spaghetti pasta al dente and prep the vegetables. Cut 1 small zucchini in half lengthwise and then slice crosswise into 1/4 inch / 5 mm slices.

How to make carrot ribbons/carrot curls: peel 2 medium carrots with a vegetable peeler and use the same peeler to make long, thin strips. Firmly hold the zucchini flat against a cutting board, press the peeler against it and peel the flesh, sliding the peeler away from you.

parsley pesto preparation steps

3. Make the parsley pesto: Add all the ingredients except the olive oil into a food processor bowl (1 bunch of parsley, 3 Tbsp grated Parmesan cheese, 1 ts lemon zest, 1 clove garlic, 2 heaped Tbsp pumpkin seeds, little salt and pepper to taste), pulse until thick paste forms. Add 4 Tbsp oc olive oil and whisk by hand until combined or mix briefly in the food processor at low speed.

parsley pesto pasta preparation steps

4. Cook:

  • Heat the oil in a big frying pan over high heat, add the zucchini and cook for about 3 minutes, then add the carrots and cook for about 3 minutes. The vegetables should be browned and tender but still crunchy.
  • Add the cooked pasta and pesto to the vegetables along with a couple of tablespoons of pasta cooking water. Stir everything together, take the pan off the heat, season the pasta to taste with salt and pepper.
  • Serve sprinkled with grated Parmesan cheese and toasted pumpkin seeds. Enjoy!

Parsley pesto pasta with zucchini and carrots

Quick, full of flavor vegetable pasta with parsley and pumpkin seed pesto.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 servings
Calories 906kcal
Author Aleksandra

Ingredients

pasta:

  • 7 oz spaghetti (200g)
  • 2 medium carrots 7 oz/200g
  • 1 small zucchini 7 oz/200g
  • 2 tablespoons frying oil
  • salt and pepper to taste

parsley pesto with pumpkin seeds/pistachios:

  • bunch of parsley 1oz/30g
  • 1 clove garlic
  • 3 tablespoons grated Parmesan cheese 0.9oz/25g
  • 2 heaped tablespoons pumpkin seeds or pistachios, in that case, leave out the additional salt
  • 1 teaspoon grated lemon zest
  • 4 tablespoons olive oil 60ml
  • salt and pepper to taste

Instructions

  • Make the pesto: Add all the ingredients except the olive oil into a food processor bowl, pulse until thick paste forms. Add the olive oil and whisk by hand until combined or mix briefly in the food processor at low speed. You can also make the pesto using a pestle and mortar.
  • Cook the pasta until al dente (follow the package directions). The pasta should be cooked but still slightly firm in the center). Reserve a couple of tablespoons of pasta cooking water.
  • Cut the zucchini in half lengthwise and then slice crosswise into 1/4 inch / 5 mm slices.
  • Peel the carrots with a vegetable peeler and use the same peeler to make long, thin strips. Firmly hold the zucchini flat against a cutting board, press the peeler against it and peel the flesh, sliding the peeler away from you.
  • Heat the oil in a big frying pan over high heat, add the zucchini and cook for about 3 minutes, then add the carrots and cook for about 3 minutes. The vegetables should be browned and tender but still crunchy.
  • Add the cooked pasta and pesto to the vegetables along with a couple of tablespoons of pasta cooking water. Stir everything together, take the pan off the heat, season the pasta to taste with salt and pepper.
  • Serve sprinkled with grated Parmesan cheese and toasted pumpkin seeds.
  • Enjoy!

Notes

  • Calories count = 1 serving (1/2 of the recipe). This is only an estimate!
Course Main Course
Cuisine international, Italian
Keyword parsley and pumpkin seed pesto, parsley pesto pasta, parsley pesto recipe

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

You Might Also Like

No Comments

Leave a Reply







The maximum upload file size: 1 MB.
You can upload: image.
Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded.