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Green Speckled Thin Spaghetti

Green Speckled Thin Spaghetti


Green Speckled Thin Spaghetti

So far, it’s been a rather blustery day, not unlike those we see in April. We all know that April showers bring May flowers, and so this gives us uplifting hope.

Even this very morning, I was tickled for a peek of the magnificent beauty soon to burst forth while walking my grandson, the J-Dude and his buddy to the bus stop. Small, budding green leaves tightly protecting the purple crocuses that like a miracle had sprouted overnight.


Late day yesterday, warm sunshine still streamed through while tumbling bright green herbs into the food processor, those plenty of extra picked leaves left over from Sunday’s Easter Dinner assortment along with extra chopped garlic remaining from the day’s prep ingredients. This combination provided just enough to prepare a sort of pesto, sans the pine nuts, that is spring inspired green speckles twirled about with pasta like little birds nests on a plate, Green Speckled Thin Spaghetti.

Green Speckled Thin Spaghetti

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Category: Pasta-Rice-Grains

Cuisine: American Homestyle

Servings: 6

Green Speckled Thin Spaghetti


  • 1 pound thin spaghetti
  • 1 Tablespoon butter
  • 1 cup fresh basil leaves
  • 1 cup fresh parsley leaves
  • 3 cloves garlic, peeled, halved
  • 1/8 cup extra virgin olive oil
  • 1/4 cup fresh shredded Parmesan cheese
  • fresh grated Parmesan cheese for topping individual pasta servings
  • coarse kosher salt
  • cracked black pepper


  1. Place parsley and basil into the bowl of a food processor and pulse until well chopped, add in the garlic, pulse a few more times, then drizzle in the extra virgin olive oil pulse a few times, add in the Parmesan cheese, pulse until thoroughly combined, transfer mixture to a bowl
  2. Cook thin spaghetti to al dente in well salted boiling water, add a ladle of the pasta water into a large mixing bowl
  3. Drain pasta, tumble into the mixing bowl with the pasta water, toss with a tablespoon butter, sprinkle in a pinch or two of salt and a few grinds of cracked black pepper
  4. Toss through the green herb and cheese mixture evenly coating the pasta
  5. Using a fork, lift and twist a serving of pasta into a shallow pasta dish or plate creating a nest onto the center of a shallow bowl or plate, top with freshly grated Parmesan cheese and a few grinds of pepper

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