Bon Appetit's June Cook the Cover Challenge: Spaghetti with Parsley Pesto

I'm addicted to Bon Appetit's Cook the Cover Challenge. I'm also addicted to pasta. Not only does Bon Appetit's June issue feature a gorgeous plate of summery pasta on the cover, but my photograph from the March Cook the Cover is published on page 8. I've been thrilled to have my Cook the Cover photographs featured on The Daily Feed the past three months, but it's even more exciting to be recognized in the magazine!

There aren't any rules about trying to style and photograph your dish exactly like the cover, but I enjoy that additional challenge and excuse to go prop shopping...even though my prop drawers, cupboards and closets runneth over! That bottle of rosato was also very refreshing during the shoot ;-)

Spaghetti with Parsley Pesto

Parsley, Chives and Almonds

Into the food processor with olive oil and Parmesan

A few pulses and you're done

Swirl the pesto into hot pasta
or spoon it over grilled chicken, fish or vegetables

Spaghetti with Parsley Pesto
Minimally adapted from Bon Appetit (June 2013)
Serves 4 - 6

Ingredients:

1/2 cup unsalted, roasted almonds
4 cups (packed) fresh flat-leaf parsley leaves
3/4 cup chopped fresh chives
3/4 cup extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1/2 cup finely grated Parmesan, plus more for garnish

1 pound spaghetti
Kosher salt

Freshly ground black pepper

Preparation:

For the pesto, pulse almonds in a food processor until smooth. Add parsley, chives, olive oil, lemon juice and Parmesan and process until smooth. Season pesto with salt and pepper. The pesto can be made a few days ahead. Cover surface of pesto with plastic wrap and refrigerate.

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 10 minutes. Drain pasta, but reserve about 2 cups of the pasta cooking liquid.

Toss hot pasta and pesto in a large bowl. Add pasta cooking liquid, 1/4 cup at a time, until pasta is saucy. Season with salt and pepper. Plate pasta, and finish with a drizzle of extra virgin olive oil and grating of Parmesan.

Of course, you can prepare the pesto with different herbs, nuts and/or pastas. The only change I made to this pesto was adding a squeeze of fresh lemon juice. I enjoyed it as a light dinner on its own, but it would make a beautiful side to grilled salmon.