Food Linguine with Parsley Pesto The end of summer—and, sob, of fresh basil—needn't spell the end of pesto. With parsley, capers and a can of salted, roasted almonds, you're a few food processor pulses away from a punchy green pasta that can cozy up to chicken or fish, or stand alone with a lettuce salad. By Laraine Perri Laraine Perri Laraine Perri is a freelance editor and food writer based in New York City. She has developed recipes for Midwest Living, Better Homes and Gardens and other publications. Midwest Living's Editorial Guidelines Published on August 2, 2023 Print Share Photo: Brie Goldman Start To Finish Time: 25 mins Servings: 4 Yield: 6 cups Ingredients 12 ounces dried linguine 1 cup lightly packed fresh flat-leaf parsley ⅓ cup salted roasted almonds 2 tablespoons capers, rinsed and drained 1 clove garlic, minced ⅔ cup extra-virgin olive oil ¼ cup freshly grated Pecorino Romano cheese Kosher salt Directions Cook linguine according to package directions until just past al dente. While pasta is cooking, in a small food processor, combine parsley, almonds, capers and garlic. Process until just combined. With processor running, add oil in a slow stream, stopping once or twice to scrape down sides. Transfer pesto to a large serving bowl. Stir in Pecorino Romano and season lightly with salt. Drain pasta, reserving 1/2 cup of the pasta cooking water. Stir 1/4 cup of the pasta water into the pesto to loosen. Transfer the drained pasta to the bowl and toss well to combine, adding additional pasta water as needed to coat pasta well. If you like, sprinkle servings with additional Pecorino Romano. Nutrition Facts (per serving): 725 cal, 46 g fat, 8 mg chol, 67 g carbo, 314 mg sodium, 5 g fiber, 4 g sugar, 16 g pro. Print