Spaghetti with Almond Parsley Pesto
When the whole family wants somethingdelicately delectable for dinner, then I can just easily prepare this crunchyAlmond Parsley Pesto Spaghetti with a pinot grigio from Alto Adige andVernaccia di San Gimignano from Tuscany.
Ingrediënten
- ¾ lb. of spaghetti
- 1 ½ c. flat-leaf parsley lightly packed, thick stems removed
- 1 clove garlic
- ¾ tsp. salt
- ⅓ c. of olive oil
- ⅓ c. blanched unsalted almonds
- 2 plum tomatoes
- ¼ cup of grated parmesan cheese optional
Instructies
- Put the garlic, parsley, and salt in the food processor and puree.
- Keep the processor running.
- Slowly add in the olive oil in thin stream.
- Pour in the almonds and then pulse to chop.
- Stir in the grated parmesan cheese, if using.
- Set aside.
- Cook the spaghetti according to the instructions in the package.
- Drain spaghetti, reserving 1/2 cup spaghetti water.
- Pour in 1/4 of the reserved spaghetti water, then the pesto, and the tomatoes.
- Is the sauce is too thick for you then just add more of the reserved pasta water.
Notes / Tips / Wine Advice:
You can stir in 1/4 cup of grated parmesan in the almond parsley pesto after the nuts have been chopped. My two boys love theirs with cheese so I divide the pesto into two parts, and mixed cheese for their half of the spaghetti. You can also substitute the almond nuts with pine nuts in the pesto for a more traditional taste.
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