Servings:
Makes 4 servings
Ingredients
- 8 ounce linguine, preferably whole-wheat
- 1 cup almonds, toasted and chopped
- 1 cup fresh flat-leaf parsley leaves, chopped
- 2 tablespoon almond oil or extra- virgin olive oil
- 1/4 cup grated pecorino romano (1/2 ounce), for serving
Preparation
Baking Directions:
1.Cook pasta in a pot of boiling salted water until al dente, according to package instructions.
Reserve 1 cup pasta water, drain pasta.
2.Toss pasta with almonds, parsley, lemon zest and juice, and oil in a large bowl.
Adjust consistency with reserved pasta water as desired.
Season with salt and pepper, and serve with cheese.
Serving Directions:
Per serving: 492 calories, 26 g fat (3 g saturated fat), 4.4 mg cholesterol, 51 g carbohydrates, 15.76 g protein, 10.54 g fiber
