June 7, 2013

Spaghetti with Parsley Pesto






"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 app√©tit.


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