Spaghetti with Spring Pesto

Name: Spaghetti with Spring Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Global
Ingredients: 237 milliliters basil leaves; 1 liters hot cooked spaghetti (about 1 pound uncooked pasta); 118 milliliters fat-free ricotta cheese; 355 milliliters fresh parsley; 3 garlic cloves; 79 milliliters (1-inch) sliced green onions; 2 Tbsps olive oil; 28 grams 1/4 cup grated fresh Parmesan cheese; 118 milliliters frozen green peas, thawed; 118 milliliters pecan halves; 0 teaspoons pepper; 1 teaspoons salt; 946 milliliters trimmed watercress (about 1 bunch)

Spaghetti with Spring Pesto might be just the main course you are searching for. One portion of this dish contains about 12g of protein, 10g of fat, and It is perfect for Spring. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place first 11 ingredients in a food processor, and process the mixture until smooth. With processor on, slowly pour oil through food chute, and process until well-blended.

Ingredients you will need

Cooking Oil