Spaghetti With Parsley Pesto
This delightful pasta dish brings together the nutty richness of roasted almonds, the bright flavors of fresh herbs, and the savory goodness of Parmesan cheese. Tossed with perfectly cooked spaghetti, the creamy almond pesto creates a luscious sauce that coats each strand of pasta, making every bite a harmonious blend of flavors. Whether enjoyed as a cozy weeknight meal or a special weekend treat, this dish is sure to be a hit at your dinner table.
— Constant Cookbook
Ingredients
- 1 spaghetti
- Kosher salt
- 1/2 unsalted, roasted almonds
- 4 (packed) fresh flat-leaf parsley leaves
- 3/4 chopped fresh chives
- 3/4 extra-virgin olive oil
- 1/2 finely grated Parmesan
- Freshly ground black pepper
Instructions
- 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.
Yield
6 servings
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