Spaghetti with Parsley Almond Pesto

1. 1

   In a food processor, puree the garlic and parsley with the salt.

2. 2

   With the machine running, add the olive oil in a thin stream.

3. 3

   Add the almonds and pulse to chop.

4. 4

   In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes.

5. 5

   Reserve 1/2 cup of the pasta water.

6. 6

   Drain the spaghetti and toss with 1/4 cup of the reserved pasta water, the pesto, and the tomatoes.

7. 7

   If the sauce seems too thick, add more of the reserved pasta water.

* Per serving · 4 servings · Values may vary.

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