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Pasta with Parsley Almond Pesto is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1 clove garlic
1 1/2 cups lightly packed flat leaf parsley 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, chopped
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 is too thick, add more of the reserved pasta water.
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