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Pasta with Parsley- Almond Pesto and Fried Onions

ACTIVE TIME 15 MINUTES

TOTAL TIME 35 MINUTES

SERVES 4 TO 6

1 cup olive oil, plus more if needed

1 small yellow onion, thinly sliced into rounds

1 tsp. kosher salt, divided, plus more for cooking pasta

1 lb. short pasta, such as cavatappi

1 cups packed fresh flat-leaf parsley leaves and tender stems (from 1 bunch), sprigs reserved for another use

2 oz. Parmesan cheese, grated (about cup) cup roasted salted almonds

1 tsp. lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)

1 clove garlic, smashed

COMBINE oil and onion in a small skillet over medium-high. Cook, stirring often, until onion starts to darken around edges, about 2 minutes. Reduce heat to low and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer onion to a paper-towel-lined plate and season with teaspoon salt. Transfer oil in skillet to a small heatproof bowl (adding more oil if needed to make cup). Set aside.

COOK pasta in a large pot of generously salted water according to package directions for al dente; drain, reserving 1 cup pasta water.

COMBINE parsley, cheese, almonds, lemon zest, lemon juice, and garlic in a food processor; pulse until finely chopped, 6 to 8 times. Add reserved onion oil, cup reserved pasta water, and remaining teaspoon salt to food processor. Process until smooth, about 30 seconds, adding more pasta water as needed to achieve desired consistency. Transfer pesto to a large bowl; add cooked pasta and toss to combine. Top with fried onions.

Sausage Pizza Subs

ACTIVE TIME 40 MINUTES

TOTAL TIME 40 MINUTES

SERVES 4

4 4-oz. sweet Italian sausages cup red wine vinegar