Spaghetti Pesto

2017-12-26

Photos

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Recipe

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid. Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper. Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper. DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.

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Nutritional Info

This information is per serving.

  • Protein

    17
  • Fat Total

    37
  • Calories

    294
  • Sodium

    50