Name: Spaghetti with Parsley Almond Pesto
Yield: 4
Ingredients: 1 clove garlic -; 1 1/2 c. lightly packed flat-leaf parsley with thick stems removed -; 3/4 tsp. salt -; c. olive oil -; c. unsalted blanched almonds -; 3/4 lb. spaghetti -; 2 plum tomatoes -

Ingredients for - Spaghetti with Parsley Almond Pesto

1. 1 clove garlic

2. 1 1/2 c. lightly packed flat-leaf parsley with thick stems removed

3. 3/4 tsp. salt

4. c. olive oil

5. c. unsalted blanched almonds

6. 3/4 lb. spaghetti

7. 2 plum tomatoes

How to cook deliciously - Spaghetti with Parsley Almond Pesto

1 . Stage

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.

2 . Stage

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.

3 . Stage

Variations: Spaghetti with Parsley Almond Pesto and Parmesan: Stir 1/4 cup grated Parmesan into the parsley pesto after chopping the almonds. Spaghetti with Parsley Pine-Nut Pesto: Use 1/3 cup pine nuts in place of the almonds for a more traditional pesto.

4 . Stage

Wine Recommendation: With the parsley, olive oil, and almonds, a simple, lively white wine is best. Good examples are a pinot grigio from the Alto Adige and a Vernaccia di San Gimignano from Tuscany.