Spaghetti with Almond Pesto and Ham and Peas

5 oz almonds, peeled
1 cup milk
1 cup whipping cream
salt
2 cloves of garlic
1 bunch of parsley
9 tablespoons vegetable oil
black pepper
1-2 teaspoons lime juice
1 teaspoon honey
4 oz Serrano ham
1 small white onion
2 tablespoons olive oil
8 oz. green peas
1 teaspoon cornstarch
1 lb. spaghetti

For the almond milk: Toast the almonds at 400F for about 5 minutes. Be careful not to let them burn. In a pan, mix 2/3 of the almonds with the milk, whipping cream, and a little salt and bring to the boil. Let cool, and refrigerate overnight to allow the flavors to meld.

For the pesto: peel the garlic and mash into a puree. Roughly chop the parsley leaves, discarding the stems. Mix in the remaining almonds, 7 tablespoons olive oil, salt, and pepper and puree. Season to taste with the lime juice and honey.
For the sauce: Cut the Serrano ham into fine strips and cook in the rest of the oil until crisp. Drain on paper towels. Peel and chop the onion and saute in the oil until translucent. Dissolve the cornstarch in a little water. Add the peas and almond milk and the cornstarch slurry. Bring to the boil, stirring frequently. Season with salt and pepper.

Cook the spaghetti, drain, and mix with the sauce. Add the ham and the rest of the almonds. Serve with the almond pesto.

Pistachio and Parsley Pesto

2 oz of pistachios, peeled
2-3 bunches of parsley
2 cloves of garlic
Salt
8 teaspoons fresh Parmesan cheese, grated
1/2 cup olive oil
Freshly ground black pepper
Additional pistachios for garnish

Toast the pistachios in a dry sauté pan, being careful not to let them burn. Set aside. Wash the parsley, dry well, and mince the leaves very finely, discarding the stems. Peel the garlic and mince finely.

In a blender, food processor, or by hand, slowly mix the toasted pistachios, parsley, garlic, and salt. Slowly add the grated Parmesan cheese and then the oil. Season with the freshly ground black pepper. Serve over pasta, fish, or chicken, garnished with the additional pistachios.