SPAGHETTI WITH PARSLEY PESTO

51170240_spaghetti_1x1

We love a classic pesto Genovese. But why be limited to basil? 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: spooned over grilled vegetables, spread on a sandwich, and, yes, swirled into pasta. Bonus: Parsley pesto holds its vibrant color much longer than the other stuff.

YIELD
Makes 6 servings

INGREDIENTS

    • 1 pound spaghetti
    • Kosher salt
    • 1/2 cup unsalted, roasted almonds
    • 4 cups (packed) fresh flat-leaf parsley leaves
    • 3/4 cup chopped fresh chives
    • 3/4 cup extra-virgin olive oil
    • 1/2 cup finely grated Parmesan
    • Freshly ground black pepper

PREPARATION

    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.
    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. DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.

Courtesy of Epicurious