Summer Parsley Pasta

13.25 oz. Barilla Whole Grain Linguine (cook only 5 minutes instead of the 7-8 recommended)
zest and juice from one lemon
1 cup toasted and chopped almonds
1 cup chopped fresh Italian Parsley
1/4 cup extra virgin olive oil
1/2 cup pecorino romano cheese
1 tsp salt
freshly ground pepper
-Toss until well combined.  Garnish with extra cheese, chopped parsley, or toasted almonds.  May also add cooked chicken if desired.  Eat as a stand alone dish or as a side dish to a favorite fish or chicken recipe.

No comments:

Post a Comment