Spaghetti with Parsley Almond Pesto Recipe

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Shelly March 6, 2021

How To Make Spaghetti with Parsley Almond Pesto

This pasta dish is cooked with parsley almond pesto made with garlic and olive oil for a nutty, fresh spin on the usual basil pesto.

Preparation: 15 minutes
Cooking: 12 minutes
Total: 27 minutes

Serves:

Ingredients

  • 1clovegarlic
  • cupsflat leaf parsley,thick stems removed, lightly packed
  • ¾tspsalt
  • 1cupolive oil
  • 1cupunsalted almonds,blanched
  • ¾lbspaghetti
  • 2plum tomatoes

Instructions

  1. In a food processor, puree the garlic and parsley with salt. With the machine running, add the olive oil in a thin stream.

  2. Add the almonds and pulse to chop.

  3. In a large pot of boiling, salted water, cook the spaghetti for about 12 minutes until just done.

  4. Reserve ½ cup of the pasta water.

  5. Drain the spaghetti and toss with ¼ cup of the reserved pasta water, the pesto, and the tomatoes.

  6. If the sauce seems too thick, add more of the reserved pasta water.

Nutrition

  • Calories: 1014.68kcal
  • Fat: 73.38g
  • Saturated Fat: 9.09g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 50.90g
  • Polyunsaturated Fat: 10.63g
  • Carbohydrates: 74.09g
  • Fiber: 8.32g
  • Sugar: 4.84g
  • Protein: 19.64g
  • Sodium: 456.85mg
  • Calcium: 150.35mg
  • Potassium: 653.46mg
  • Iron: 4.23mg
  • Vitamin A: 107.75µg
  • Vitamin C: 34.41mg
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