Spaghetti with Parsley Pesto

By nancytripp

by Alison Roman

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

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

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.