Spaghetti with Parsley Pesto

italian pasta quick & easy dinner lunch almond healthy parsley bon appétit sugar conscious vegetarian pescatarian peanut free soy free no sugar added kosher

Alison Roman

Makes 6 servings

Source

Ingredients

1 pound spaghetti

Kosher salt

1/2 cup unsalted, roasted almonds

4 cups (packed) fresh flat-leaf parsley leaves

3/4 cup chopped fresh chives

3/4 cup extra-virgin olive oil

1/2 cup finely grated Parmesan

Freshly ground black pepper

Method

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.

DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.