Spaghetti with Parsley Almond Pesto Recipe

Spaghetti with Parsley Almond Pesto Recipe

  • 1 clove garlic
  • 1 1/2 cups cups lightly packed flat-leaf parsley with thick stems removed
  • 3/4 teaspoon salt
  • 1/3 cup olive oil
  • 1/3 cup unsalted blanched almonds
  • 3/4 pound spaghetti
  • 2 plum tomatoes, chopped
  1. In a food processor, puree the garlic and parsley with the salt. With the machine running, add the olive oil in a thin stream. Add the almonds and pulse to chop.
  2. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Reserve 1/2 cup of the pasta water. Drain the spaghetti and toss with 1/4 cup of the reserved pasta water, the pesto, and the tomatoes. If the sauce seems too thick, add more of the reserved pasta water.
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