Spaghetti with Parsley Almond Pesto
Ingredients: 1 clove garlic 1 1/2 cups lightly packed flat-leaf parsley with thick stems removed 3/4 teaspoon salt 1/3 cup olive oil 1/3 cup unsalted blanched almonds 3/4 pound whole wheat spaghetti 1 cup roasted butternut squash (small cubes roasted in extra virgin olive oil and salt at 400 degrees until soft) 6 large leaves […]