Spaghetti with Parsley Almond Pesto

Ingredients

• 1 clove garlic
• 1 ½ cups lightly packed flat-leaf parsley with thick stems removed
• ¾ teaspoon salt
• ¹/₃ cup olive oil
• ¹/₃ cup unsalted blanched almonds
• ¾ pound spaghetti
• 2 plum tomatoes, chopped

1. 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. 2. 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...

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