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Pasta with Brussels Sprouts Pesto


Serves 4


1 lb spaghetti
2 cups Brussels Sprouts, halved
4 cloves garlic, peeled
¼ cup olive oil
¼ cup almonds, peeled and slivered
1 lemon
Kosher salt to taste (I used about 1 tsp)
3 Tbs finely grated Parmesan plus more for garnish



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