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Source: Food and Wine Quick from Scratch

Spaghetti with Parsley Almond Pesto
Parsley, rather than the traditional basil, makes this pesto a year-round staple. Because the taste of almonds is more delicate than that of the usual pine nuts, we have chopped rather than ground them.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 12 minutes
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1 garlic clove
1 1/2 cups flat leaf parsley, lightly packed 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




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.


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.


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