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Linguine with Toasted Almonds, Parsley, and Lemon


Whole-wheat pasta and toasted almonds give this dish a rustic, hearty texture and a delicious, savory flavor.

  • Servings: 4

Source: Whole Living, January/February 2011


  • 8 ounces whole-wheat linguine
  • Kosher salt
  • 1 cup raw almonds, toasted and chopped
  • 1 cup parsley leaves, chopped
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 tablespoons almond oil or extra-virgin olive oil
  • Freshly ground black pepper
  • 1/4 cup pecorino Romano (1/2 ounce), grated, for serving


  1. Cook pasta in generously salted water until al dente. Reserve 1 cup pasta water. Toss pasta with remaining ingredients. Adjust consistency with reserved pasta water as desired. Season with salt and pepper. Serve with cheese.

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