1 8 oz. package linguine
2 bunches coarsely chopped scallions (about 15-20 scallions)
1/2 cup almonds, coarsely chopped
2 large garlic cloves
1/4 cup olive oil
3 tablespoons Parmesan cheese
2 tablespoons lemon juice
1/2 tablespoon sea salt
1/4 tablespoon ground black pepper
Extra olive oil for drizzling
Cook the linguine according to package instructions.
Drain & drizzle with a bit of olive oil to prevent the pasta from sticking. Set aside.
In a food processor, combine the chopped scallions, almonds, garlic, olive oil, cheese, lemon juice and seasonings, and purée until almost smooth.
Adjust seasoning according to taste.
Gently fold about 1 cup of pesto into the linguine and stir until well-coated.
Garnish with extra grated or shaved Parmesan cheese.
Serve and enjoy
Try pistashios instead of almonds