Parsley-Flaxseed Pesto Pasta

Body+Soul, April 2006
  • Yield Serves 6
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  • Coarse salt
  • 1 pound linguine
  • 1/2
  • Freshly grated Parmesan cheese


  1. Bring a large pot of water to a boil; add salt. Cook linguine until al dente according to package instructions; drain, and reserve 3/4 cup cooking water. Return linguine to pot, and add pesto and reserved cooking water; toss well to coat. Season with salt. Serve with Parmesan, if desired.

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