Spaghettini with Walnuts and Parsley Pesto

• 1 lb. spaghettini
• 1/2 cup chopped walnuts
• 4 cups Italian parsley leaves
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 3 to 5 cloves garlic, minced (1 to 1 1/2 Tbs.)
• 1 medium-size cucumber, peeled, seeded and finely chopped

1. Cook pasta according to package directions; drain.
2. Toast walnuts in skillet over medium heat 3 to 4 minutes, or until browned and fragrant, shaking often.
3. Place parsley, cheese, oil, lemon juice and garlic in bowl of food processor.
4. Pulse several times, or until parsley is finely chopped.
5. Season to taste with salt and pepper.
6. Transfer to serving bowl.
7. Add walnuts, cucumber and hot pasta to pesto.
8. Toss to combine.
9. Taste, and adjust seasonings if necessary.
10. Serve immediately.

spaghettini, walnuts, italian parsley, parmesan cheese, olive oil, lemon juice, garlic, cucumber

Taken from www.vegetariantimes.com/recipe/spaghettini-with-walnuts-and-parsley-pesto/ (may not work)