Spaghetti with Parsley Almond Pesto

• 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

1. In a food processor, puree the garlic and parsley with the salt.
2. With the machine running, add the olive oil in a thin stream.
3. Add the almonds and pulse to chop.
4. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes.
5. Reserve 1/2 cup of the pasta water.
6. Drain the spaghetti and toss with 1/4 cup of the reserved pasta water, the pesto, and the tomatoes.
7. If the sauce seems too thick, add more of the reserved pasta water.

clove garlic, lightly packed flatleaf, salt, olive oil, unsalted blanched almonds, spaghetti, tomatoes

Taken from www.foodandwine.com/recipes/spaghetti-parsley-almond-pesto (may not work)