Spaghetti with Parsley Pesto
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- kosher salt
- 1 pound spaghetti
- freshly ground black pepper
- 1/2 cup finely grated parmesan
- 3/4 cup extra-virgin olive oil
- 3/4 cup chopped fresh chives
- 1/2 cup unsalted, roasted almonds
- 4 cups (packed) fresh flat-leaf parsley leaves
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. DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.
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. DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.
