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
- 1½cupsflat leaf parsley,thick stems removed, lightly packed
- ¾tspsalt
- 1cupolive oil
- 1cupunsalted almonds,blanched
- ¾lbspaghetti
- 2plum tomatoes
Instructions
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In a food processor, puree the garlic and parsley with salt. With the machine running, add the olive oil in a thin stream.
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Add the almonds and pulse to chop.
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In a large pot of boiling, salted water, cook the spaghetti for about 12 minutes until just done.
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Reserve ½ cup of the pasta water.
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Drain the spaghetti and toss with ¼ cup of the reserved pasta water, the pesto, and the tomatoes.
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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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