Linguine With Toasted Almonds, Parsley, And Lemon

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8 ounces whole-wheat linguine

Kosher salt

1 cup raw almonds, toasted and chopped

1 cup parsley leaves, chopped

Zest of 1 lemon

Juice of 1 lemon

2 tablespoons almond oil or extra-virgin olive oil

Freshly ground black pepper

1/4 cup pecorino Romano (1/2 ounce), grated, for serving

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