Spaghetti with Parsley Pesto
Ingredients:
1 lb. Spaghetti
Kosher salt
½ C. unsalted, roasted almonds
4 C. (packed) flat-leaf parsley leaves
¾ C. chopped chives
¾ C. extra-virgin olive oil
½ C. finely grated Parmesan
Freshly ground black pepper
Preparation:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
• Pesto can be made 5 days ahead. Cover surface directly; chill.
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