No. 295: Roasted Walnut-Parsley Pesto + Island-Made Fresh Pasta

Plus: Pantry pastas, The Martha's Vineyard Cookbook, savory and sweet tarts, cabbage recipes

Roasted Walnut-Parsley Pesto is a great match with the nutty flavor of Beetlebung Farm’s fresh pasta made from emmer wheat.

🍜 Fresh Pasta Island and That Bunch of Parsley

You know that bunch of Italian parsley hanging out in your fridge? The one you bought for a recipe that asked for one tablespoon, chopped? I’ve got something delicious you can do with it: Roasted Walnut-Parsley Pesto. This is a lovely late-winter alternative to summer’s basil-pine nut pesto, and it’s especially tasty on whole-grain pasta.