Parsley Pesto Spaghetti
1 lb.
spaghetti
3 C. fresh packed parsley sprigs
1 C. blanched almonds
2-3 garlic cloves, minced
1 1/4 C. grated Parmesan cheese
1/2 C. butter, melted
salt and pepper to taste
Cook spaghetti as directed
Meanwhile, place parsley, almonds and garlic in a food processor or blender.
Cover and process until finely chopped. Transfer to a large serving bowl; stir
in cheese and butter.
Drain spaghetti and add to pesto with salt and pepper. Toss to coat.
Serves 6 -8
