Lemon Parsley & Parmesan + Pasta

2 cups flat-leafed parsley leaves, packed

2 garlic cloves

1/4 teaspoon red-pepper flakes

1/2 teaspoon lemon zest, plus more for garnish

coarse salt and freshly ground black pepper

3/4 cup extra virgin olive oil

1 pound trofie or other short twisted pasta such as fusilli

1 cup grated Parmesan cheese

1) make the pesto: In a food processor, pulse parsley, garlic, red-pepper flakes, lemon zest, and 1 teaspoon salt until coarsely chopped. With machine running, add oil in a slow, steady stream, processing until blended.

2) Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, reserving 1/4 cup pasta water.

3) Toss pasta with pesto and Parmesan, then with reserved pasta water. Grate more lemon zest over each serving, and season with pepper.

(says serves 6 but I would say more)

makes aprox. 11 cups make (although this would depend on pasta size)

fun meatless dinner alternative, or use as a pasta side dish