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Categories:Viewed: 12 - Published at: 9 years ago
Ingredients
- 1 clove garlic
- 1 1/2 cups lightly packed flat-leaf parsley with thick stems removed
- 3/4 teaspoon salt
- 1/3 cup olive oil
- 1/3 cup unsalted blanched almonds
- 3/4 pound spaghetti
- 2 plum tomatoes, chopped
Method
- In a food processor, puree the garlic and parsley with the salt.
- With the machine running, add the olive oil in a thin stream.
- Add the almonds and pulse to chop.
- In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes.
- Reserve 1/2 cup of the pasta water.
- Drain the spaghetti and toss with 1/4 cup of the reserved pasta water, the pesto, and the tomatoes.
- If the sauce seems too thick, add more of the reserved pasta water.
