"Mama, do you have any more of that green pasta stuff?" Believe it or not, these were the very words out of my 8-year-old son's mouth after having this for lunch today! I knew my girls would love it, but I was delightfully surprised my boys would enjoy it too. I ended up using whole wheat spaghetti which, along with the almonds, gave it a deliciously nutty texture.
1 pound spaghetti, regular or whole wheat
salt
1/2 cup unsalted almonds, toasted
4 cups fresh flat-leaf parsley leaves
3/4 cup fresh chives, chopped
3/4 cup extra-virgin olive oil
1/2 cup finely grated Parmesan
1 teaspoon garlic powder
freshly ground black pepper and salt for seasoning
Bring a large pot of salted water to boil. Add pasta and cook until al dente. Drain pasta, reserving 2 cups of the cooking liquid. Place roasted almonds in a food processor and pulse until smooth. Now add the parsley, chives, oil, Parmesan, and garlic powder; process until completely smooth. Season pesto with salt and pepper. Place pasta in a large bowl, add pesto and toss together until thoroughly combined. Add the reserved pasta cooking water by 1/4-cupfuls until saucy. Season with salt and pepper, to taste. Slightly adapted from bon appétit.
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