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.


  • 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


  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.

Related Articles