Ingredients:
- 1/2 cup oregano leaves, packed
- 1 clove garlic, roughly chopped
- 1/4 cup whole almonds
- 1/4 cup fresh, grated, parmesan plus more for serving
- Kosher salt and ground black pepper
- Olive oil
- 6 boneless, skinless chicken thighs (1-1 1/4 lbs)
- 1 yellow onion, diced
- 1 lb spaghetti
Directions:
1. Bring a large pot of water to a boil. Salt generously. Cook pasta according to package directions. Reserve 1 cup of pasta water before draining.
2. In a food processor, combine oregano, garlic, almonds, parmesan, pinch on salt and pinch of pepper. Turn the food processor on and drizzle in the olive oil until the ingredients come together. Empty into a bowl and set aside.
3. In the food processor, add the chicken thighs. Pulse until the thighs into a roughly ground texture.
4. Heat 2 Tbsp of olive oil in a large skillet over medium-high heat. Add chopped onion, season with salt and pepper, cook for 2 minutes or until onions start to soften. Add the ground chicken and season with more salt and pepper. Continuing breaking up the meat until it is cooked through. To the skillet add the pesto, 1/2 cup of pasta water, and the cooked spaghetti. Stir until well combined.
5. Serve with more grated parmesan cheese.
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