Food & Cooking Recipes Ingredients Pasta and Grains Linguine with Toasted Almonds, Parsley, and Lemon By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 Whole-wheat pasta and toasted almonds give this dish a rustic, hearty texture and a delicious, savory flavor. Ingredients 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 ¼ cup pecorino Romano (½ ounce), grated, for serving Directions 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. Print