Linguine [adapted]

Some time ago, savannah had found this recipe for Linguine with Toasted Almonds, Parsley, and Lemon and she finally got around to making it. However, because we’re having fun finding new favorite buys at our new stores (we miss HEB terribly, but we’re quickly learning to like Trader Joe’s–more on that later), because of what we had in the fridge for other recipes this week and because we both love cheese, here’s our adaptation for your eating pleasure:

8 ounces garlic+herb linguine
sea salt
1 cup raw almonds, toasted and chopped
1 cup parsley leaves, chopped
zest of 1 lemon
juice of 1 lemon
2 tablespoons extra-virgin olive oil
pinch of black pepper
1/4 cup grated Parmesan cheese
1/4 cup grated Mozzarella cheese
2 chicken breasts, grilled and sliced

Directions
Cook pasta in generously salted water until al dente. Reserve 1 cup pasta water. Toss pasta with remaining ingredients. Adjust consistency with reserved pasta water as desired. Season with salt and pepper. Serve with cheese.