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Spaghetti with Parsley Pesto

by Ann Reed for Tomato Basil Fettuccine

Why be limited to basil cooking pesto? Swapping in flat-leaf parsley makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan. Use this sauce as you would any pesto, yes, swirled into pasta.

Ingredients

1 pound spaghetti

Kosher salt

1/2 cup unsalted, roasted almonds

4 cups fresh flat-leaf parsley leaves

2 tablespoons Green Mixed Spice

3/4 cup chopped fresh chives

3/4 cup extra-virgin olive oil

1/2 cup finely grated Parmesan

Freshly ground black pepper

Directions

  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
  2. Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper and Green Mixed Spice.
  3. Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
  4. Pesto can be made 5 days ahead. Cover surface directly; chill.