From The Cookbook: Happy Cooking

A creamy Giada Parsley-Lemon Pesto with Farfalle is prepared using parsley, lemon zest, garlic, walnuts, parmesan cheese, farfalle, salt, and pepper. This creamy Giada Pesto with Farfalle recipe is a pasta dish that takes about 40 minutes to prepare and serves up to 4 people.

Recipe Ingredients

• 2¼ cups (tightly packed) fresh flat-leaf parsley leaves (about 2 ounces)
• ⅓ cup toasted pine nuts
• 1 to 2 teaspoons grated lemon zest
• 2 tablespoons fresh lemon juice (from 1 lemon)
• ½ cup extra-virgin olive oil
• ⅓ cup freshly grated Parmesan cheese
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 pound farfalle or other pasta

How To Make Giada Parsley-Lemon Pesto with Farfalle

Make the Pesto

1. Chop Parsley: Process parsley leaves for a few seconds to chop.
2. Add Oil: With the machine running, gradually add the oil, blending until the mixture is thick.
3. Add Remaining Ingredients: Stir in the pine nuts, lemon zest, lemon juice, Parmesan cheese, salt, and pepper.

Prepare the Pasta

1. Cook Pasta: Add the pasta and cook for 8 to 10 minutes or until the pasta is al dente.
2. Reserve Pasta Water: Drain the pasta, reserving 1 cup of pasta water.

Combine Pesto and Pasta

1. Toss Pesto with Pasta: Using a large spoon or rubber spatula, toss the pesto with the pasta, adding pasta water as needed to thin the sauce.
2. Serve: Serve warm or at room temperature.

Recipe Tips

• Ingredient Substitution: For a dairy-free version, replace the heavy cream with coconut milk, which adds a subtle sweetness and maintains the creamy texture while making the dish suitable for those with lactose intolerance.
• Make Ahead: Prepare this dish up to 24 hours in advance and store in an airtight container in the refrigerator. When ready to serve, reheat gently on the stovetop, adding a splash of broth if needed to restore the original consistency.
• Fresh Flavors: Take advantage of the season by using fresh herbs like parsley, basil, or dill to create a unique flavor profile that complements the lemon zest and garlic in the pesto sauce.
• Pesto Customization: Experiment with different nuts or seeds like walnuts, pine nuts, or pumpkin seeds to add depth and texture to your pesto sauce, making it a perfect accompaniment to the farfalle pasta.
• Elevate with Protein: Transform this dish into a satisfying main course by adding protein sources like grilled chicken, seared salmon, or sautéed shrimp, which pair beautifully with the vibrant parsley-lemon pesto sauce.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Overnight Oats
• Giada Turkey Meatballs In Tomato Sauce
• Giada Spicy Calabrian Shrimp

Giada Parsley-Lemon Pesto with Farfalle

Recipe by Giada De Laurentiis

0.0 from 0 votes

Course: PastaCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

640

kcal

A creamy Giada Parsley-Lemon Pesto with Farfalle is prepared using parsley, lemon zest, garlic, walnuts, parmesan cheese, farfalle, salt, and pepper. This creamy Giada Pesto with Farfalle recipe is a pasta dish that takes about 40 minutes to prepare and serves up to 4 people.

Ingredients

• 2¼ cups (tightly packed) fresh flat-leaf parsley leaves (about 2 ounces)
  

• ⅓ cup toasted pine nuts
  

• 1 to 2 teaspoons grated lemon zest
  

• 2 tablespoons fresh lemon juice (from 1 lemon)
  

• ½ cup extra-virgin olive oil
  

• ⅓ cup freshly grated Parmesan cheese
  

• ½ teaspoon kosher salt
  

• ½ teaspoon freshly ground black pepper
  

• 1 pound farfalle or other pasta
  

Directions

• Make the Pesto
  
• Chop Parsley: Process parsley leaves for a few seconds to chop.
  
• Add Oil: With the machine running, gradually add the oil, blending until the mixture is thick.
  
• Add Remaining Ingredients: Stir in the pine nuts, lemon zest, lemon juice, Parmesan cheese, salt, and pepper.
  
• Prepare the Pasta
  
• Cook Pasta: Add the pasta and cook for 8 to 10 minutes or until the pasta is al dente.
  
• Reserve Pasta Water: Drain the pasta, reserving 1 cup of pasta water.
  
• Combine Pesto and Pasta
  
• Toss Pesto with Pasta: Using a large spoon or rubber spatula, toss the pesto with the pasta, adding pasta water as needed to thin the sauce.
  
• Serve: Serve warm or at room temperature.