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Kindly note pricing are subject to change depending on the actual weight delivered.
Kindly note pricing are subject to change depending on the actual weight delivered.
Spaghetti with Parsley Pesto

Spaghetti with Parsley Pesto

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

[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

[/ingredients]

Directions

[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.
[/directions]
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